Wednesday, November 30, 2011

What's for Dinner?

Have you outdone yourself on turkey yet?  Let's lighten things up with a quick and easy tomato soup.  This recipe easily doubles or triples to feed a crowd.   For reluctant eaters, fishy crackers, crusty bread or grilled cheese sandwiches are a welcome accompaniment.


Quick Creamy Tomato Soup
Rachel Ray, serves 4 adults

2-15 oz. containers chicken or vegetable stock
1-28 oz. can crushed tomatoes (Progresso or San Marzano are the best)
1 c heavy cream
salt and pepper
fresh basil, optional

Combine broth and tomatoes in a medium saucepan over moderate heat.  When soup bubbles, stir in heavy cream and reduce the heat to low.  Season with salt and pepper as needed; simmer gently for 15 minutes, stirring occasionally.  With an immersion blender puree the soup in the pot or use a blender (be careful with the hot soup).  Serve with freshly chopped basil if desired.

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