Soup Creamy Tomato Quick

Soup  – Creamy Tomato Soup

Max Pres member from Rachael Ray

Prep time 5 min.  Cook 15 min.

2 15oz containers, chicken or vegetable stock.  Prefers brand: Kitchen Basics
1 28 oz can concentrated crushed tomatoes

1 C 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.

Use an immersion blender and puree soup.  Serve bowls of soup with basil chiffonade and floating soup toppers.


Soup toppers, for garnish,
Crusty bread   Toast in toaster.  Rub with crushed garlic.  Drizzle with olive oil and black pepper.  Layer with shredded cheese.  Place under hot broiler to melt cheese.

fresh garlic
extra virgin olive oil
freshly ground black pepper
½ pound shredded cheese to complement soup:

Stew--Santa Fe Wendy

Santa Fe Stew Wendy

1 lb ground meet

1 chopped onion

1 t minced garlic

1 can stewed tomatoes undrained

1 can black beans undrained

1 can green beans undrained

1 can red beans undrained

1 can lima beans undrained

1 can great northern beans undrained

1 can pinto beans undrained

1 can corn undrained

1 can sliced potatoes undrained

1 4ox can chopped green chilies undrained

1 pkg taco seasoning mix

1 pkg Ranch Dressing mix

Brown meat, onion, and garlic   drain grease

Add all ingredients into a big stew pot

Simmer 30 minutes or until heated through

Wendy likes to use 1 pkg plus a piece of another of each of the seasoning mixes  –taco and ranch.  If it makes too much soup for your clan, freeze half for another day.  It freezes great.