A fall classic when served with grilled cheese sandwiches. Quick and easy to make. 4 servings.

• 1 15-oz. container low salt chicken broth
• 1 28-oz. can concentrated crushed tomatoes
• 1 cup LDF whipping cream
• Salt and pepper
• Fresh basil leaves
• Shredded Tillamook Cheddar Cheese

Mix broth and tomatoes in a medium saucepan over moderate heat. Bring to a slow boil. Stir in heavy cream and reduce heat to low. Season with a little salt and pepper to taste. Simmer gently for 15 minutes, stirring occasionally. Use an immersion blender to puree soup. Serve and top with basil leaves and shredded Cheddar cheese.