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.