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Getting to Know Your
3-Speed Blender
21
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
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:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan
breads at counter in market
2 cloves 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
Recipes on this page have
been specially created by
Rachael Ray.
R
A
Y
TM
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