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Volume IV
January 17, 2014

Weekly Home / Recipe Center

Tomato Soup

Serving size: 4
Calories per serving: 201

2 (15-ounce) containers, chicken or vegetables stock/broth (preferred brand: kitchen basics)
1 (28-ounce) can concentrated crushed tomato
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. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers (see other recipe.)

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