Cricket's Crush

Cricket's Crush
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Thursday, January 21, 2016

Quick Creamy Tomato Soup

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


Ingredients:
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

Soup Toppers:
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.

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.   





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