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
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.