As we are all on storm watch here in the North East, I am planning what we will do while being shut in for the weekend. I have lots of books and magazines piling up that I am going to tackle and we have few puzzles that we will work on, as a family, while making hot chocolate, cookies and warm soup. I tried this one yesterday and it got rave reviews from my little food critics. I think you will love it too!!!!
Quick Creamy Tomato Soup
adapted from Rachel Ray
image Food Network
2 (15 oz) containers chicken stock
1 (28 oz) can crushed tomatoes
1 cup heavy cream (I used fat free 1/2 & 1/2)
coarse salt and black pepper
20 basil leaves cut chiffonaide, for garnish
soup toppers, for garnish: recipe follows
4 slices crusty bread
2 cloves cracked fresh garlic optional
extra virgin olive oil
freshly ground pepper
1/2 pound shredded cheese to compliment your soup:provelone, Asiago, Cheddar, Greuyre, Swiss, etc.
Combine broth and tomatos in medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occassionally. Serve bowls of soup with basil chiffonade and floating soup toppers.
Toast bread slices in your toaster until golden. Rub the toasted bread with crushed garlic, if using. Arrange bread on baking sheet. Drizzle each slice with oil and top with a grind of pepper and a layer of shredded cheese. Place under the broiler to melt cheese until toppers are golden brown in color.