Recipes on this page have TM been specially created by

Rachael Ray.

QUICK CREAMY TOMATO SOUP

2(15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

1(28-ounce) can concentrated crushed tomatoes

1cup heavy cream Coarse salt and black pepper

20leaves fresh basil, cut into chiffonade, for garnish Soup toppers, for garnish, recipe follows

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 occa- sionally. Working in 2 to 3 batches, transfer to blender and blend on Speed 3 until smooth. Serve bowls of soup with basil chiffonade and floating soup toppers, recipe follows.

Yield: 4 servings

SOUP TOPPERS:

4slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market

2cloves cracked fresh garlic, optional Extra-virgin olive oil

Freshly ground black pepper

1/2 pound shredded cheese to complement your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

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.

Yield: 4 servings

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