Quick Creamy Tomato Soup

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

One 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

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.


  1. 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:

  1. 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.