Recipe Talk

help looking for a thick creamy tomato soup recipe,and also need to know if i can freeze it.thanks

Quick Creamy Tomato Soup Recipe courtesy Rachael Ray
www,FoodTV.com

Cook Time: 15 minutes
Yield: 4 servings

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 occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

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 compliment 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 Preparation time: 5 minutes Cooking time: 1 minute

Episode#: TM1A33
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Creamy cheese & tomato soup.

Yield: 1 Servings

2 ts Margarine.

1 md Onion chopped.

1 Garlic clove crushed

(optional)

1 lb 480 g tomatoes skinned and

Chopped or use 14 oz 420 g

Canned

Chopped tomatoes.

1 lg Carrot chopped.

1 pt 600 ml vegetable stock.

4 oz 120 g low fat soft cheese.

Salt and pepper.

Chopped fresh basil or

Parsley to garnish.

1. Melt the margarine in a large saucepan and saute the onion and garlic for 3 minutes until softened.

At the tomatoes and carrot and cook for 2 to 3 more minutes stirring constantly.

2. Add the vegetable stock and bring to the boil. Reduce the heat and simmer covered for 20 minutes or until the vegetables are tender.

3. Blend the soup until smooth in a liquidiser or food processor.

Return to the saucepan and add the cheese, stirring to melt.

Season to taste and heat gently until almost boiling, stirring constantly.

4. Serve one portion in a warmed soup bowl garnished with fresh basil or parsley.

5. To freeze the remaining soup cool quickly and divide between three rigid containers.

Seal label and freeze for up to 3 months. Defrost and re-heat gently to serve.

Preparation 15 minutes Cooking 30 minutes. Makes 4 portions: 85 calories per serving.

Selections per serving fat protein 2 vegetable