Quick Creamy Tomato Soup Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1071
FAT
240%
CHOL
147%
SOD
48%

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Ingredients for 4 servings

Freshly ground black pepper

2 cloves cracked fresh garlic, optional

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

20 leaves fresh basil, cut into chiffonade, for garnish

Extra-virgin olive oil

1 (28-ounce) can concentrated crushed tomatoes

Soup toppers, for garnish, recipe follows

1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market

Coarse salt and black pepper

1 cup heavy cream

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