The weather is COLD and what better way to celebrate with an easy peasy Tomato Soup.  Tweaked from this recipe,

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2 (15-ounce) containers, chicken or vegetable stock/broth
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream (can substitute fat free half and half to make it much lower in fat)
Coarse salt and black pepper
1 white onion (chopped)
2 cloves garlic (chopped)
20 leaves fresh basil, cut into chiffonade, for garnish

Saute onion and garlic in medium saucepan over moderate heat.  When onions are translucent, add broth and tomatoes. 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.

You can see from the comments on the Food Network site that this recipe is easily tweaked to your individual taste.  We served with grilled cheese sandwiches.

A.