More Comfort Food

Many people I know serve canned–or boxed–tomato soup, but this simple recipe is almost as easy as opening a can, and it’s much healthier and better tasting. At least I think so. Try it, and let me know what you think.

Note: As shown in the photo above, I garnished the soup with some arugula-walnut pesto I made last week and served it with a grilled cheese sandwich made with Essential Baking Company Mille Grane bread and Beecher’s Flagship cheese. I’ll post those recipes some other time.

Quick Tomato Soup
Serves 4-6
20 minutes total prep and cooking time 
2 cups chicken broth (low sodium)
2 boxes (28 ounces each) Pomi strained tomatoes
½ cup heavy cream
Salt and pepper to taste

Put broth and tomatoes into a 4 quart saucepan and heat over medium-high heat until warm. Stir in cream until well blended, then return pan to stove on low heat soup and return to a simmer. Be careful not to boil.  Season with salt and pepper and serve.

Tina’s Tip: Try topping soup with grated parmesan cheese or adding your favorite herbs.