I was flipping through food blogs last weekend and came across a recipe for homemade tomato soup from Rachael Ray. This is the quickest soup recipe I have ever made and is surprisingly rich and delicious. Special thanks go out to Biscuits and Blues for posting the recipe.
Quick Creamy Tomato Soup
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
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. Serve bowls of soup with basil chiffonade.