|
Quick Creamy Tomato Soup
2 (15 oz) container chicken or vegetable broth
1 (28 oz) can concentrated crushed tomatoes
1 cup heavy cream
coarse salt to taste
freshly-ground black pepper to taste
20 fresh basil leaves - cut into chiffonade
=== SOUP TOPPERS ===
4 slices crusty bread, 4" across by 1/4" thick
2 fresh garlic cloves - cracked optional
extra-virgin olive oil
freshly-ground black pepper to taste
1/2 pound shredded cheese (provolone, Asiago, cheddar, Gruyere, Swiss, etc.) -- to compliment soup
Combine broth and tomatoes in a 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 occasionally. With an immersion blender, puree soup. 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 rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Per Serving (excluding unknown items): 205 Calories; 22g Fat (94.5% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat
| 
Posted by 
