Does anyone have Rachel Ray's Tomato Soup recipe?

I saw the ending of Rachel Ray's show approximately 2 weeks ago, and she was preparing a Tomato Soup.(not creamed) and it has tomato paste in. I have searched the web for 2 days now, and still cannot find it. Can anyone help me? Thank YouDoes anyone have Rachel Ray's Tomato Soup recipe?
Try this: http://www.foodnetwork.com/food/recipes/鈥?/a> . The recipe has tomato paste in it.Does anyone have Rachel Ray's Tomato Soup recipe?
Go to http://www.foodnetwork.com/food/recipes/鈥?/a>
2 tablespoons vegetable oil


2 garlic cloves, finely chopped


1 medium onion, coarsely chopped


1 teaspoon crushed red pepper flakes


4 cups chicken broth


One 28-ounce can peeled tomatoes, coarsely chopped, and their juice


1 teaspoon ground cumin


1/2 teaspoon salt


Juice of 1/2 lime


Seven 6-inch corn tortillas, torn into small pieces


2 tablespoons chopped cilantro (optional)























1. In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.


2. Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.


3. In a blender, puree the soup in batches. Garnish with cilantro and serve.
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
Did you mean this instead of Tomato Soup?





The episode aired 8-15


The Big Dipper: Simple Marinara Dipping Sauce Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: 30-Minute Creature Feature


Yield: 2 cups





Serve this as a dipper or topper.





1 tablespoon extra-virgin olive oil


3 cloves garlic, finely chopped


1 teaspoon hot red pepper flakes


1 tablespoon anchovy paste, optional but recommended


1 tablespoon chopped flat-leaf parsley


1 (15-ounce) can crushed tomatoes


Salt and pepper





Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.