Quick Creamy Tomato Soup

By Belinda

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

Preparation

Step 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.