Photo: Quick Creamy Tomato Soup Recipe
Ingredients
- 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
- 1 (28-ounce) can concentrated crushed tomatoes
- 1 cup heavy cream
- Coarse salt and black pepper
- 20 leaves fresh basil, cut into chiffonade, for garnish
- Soup toppers, for garnish, recipe follows
Directions
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:
- 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
- 2 cloves cracked fresh garlic, optional
- Extra-virgin olive oil
- Freshly ground black pepper
- 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.
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.
Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute
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By rkemseke
Havelock, NC
on March 03, 2013
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The name says it all, this soup is so easy to make and creamy. It turned out great! It is very basic, so it's easy to customize. I added some chopped onion and garlic. I also added a pinch of red pepper flakes and a little granulated sugar to cut down on the bitterness of the tomatoes. Rather than garnish with the basil, I put some in the soup while it cooked, then the rest in right before I blended it. I also used fat free half and half in place of the heavy cream to cut out some of the calories, and it still turned out thick and creamy once it was blended up. This recipe is definitely a keeper for me because even my husband and kids liked it. I topped it with shredded smoked gouda and served it with veggie panini's; it made a great meal for our meatless night. I think I'm going to make another batch once the leftovers are gone just to freeze so I have it ready to go for another day.
By 1mamastine
Mooreville, Ms
on January 23, 2013
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I needed something quick and easy...this was it! I followed the soup much as suggested, except I used my home-canned tomatoes. I added a little garlic pepper, and had to substitute milk, butter, and flour for the heavy cream which I didn't have on hand. Garnished with fresh grated cheddar cheese and fresh basil. Served with a simple salad and slices of warm, multi grain bread. Wonderful!
By Bundleofhugs
on January 08, 2013
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I'm pretty picky about tomato soup. I have a recipe that I make every year with fresh tomatoes from the garden when in season. But tonight I didn't want to cook anything and didnt have much to choose from. Decided to make this recipe and I was pleasantly surprised! I followed the recipe pretty exactly. The only changes I did was two cloves of garlic in a little olive oil cooked for one minute before adding tomatoes and broth. I blended most of the basil in the soup and reserved a little for garnish. Oh, a little secret I learned a long time ago is to add a little sugar to tomatoes. I used 1/2 a teaspoon in this recipe and it was perfect. Be sure to salt and pepper to taste at the end. This was very good would make again if tomatoes are not in season.
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