(by Shirley McNevich)
30oz. chicken broth
1 - 28oz. can crushed tomatoes (regular OR Italian style)
1 cup heavy cream
salt and pepper (to your taste)
Italian style croutons
fresh grated Parmesan cheese
In a saucepan over medium heat add chicken broth and crushed tomatoes--cook/stir until it just starts to boil. Turn heat back to low and cook/stir for 2 minutes. Add the heavy cream--stir until well mixed. Add salt and pepper--stir. Taste--add more salt/pepper as necessary. Once you have the flavor right, carefully pour the whole mixture into a blender--set blender on puree and puree the soup until smooth. Pour soup into bowls, top with croutons and fresh grated Parmesan cheese. Serve immediately.