Tomato Soup

When it's cold outside, I like to make a big pot of soup. Of course, as I finally get around to actually writing and posting this receipt, it has been a balmy March day when a warming soup would be out of place. I didn't make as many different types of soup this winter as I had wanted. But I did make more soup this past autumn and winter than the previous. And with the upcoming move to less temperate climes, I believe more soups will be composed in the upcoming autumn and winter. But back to the soup at hand.

I do love tomatoes. This hasn't always been the case, especially when in their raw state. But over the years, as my palate has learned a thing or two, the love apple has become one of its favorite things, if, and only if, it's ripe. So how is it possible to have warm, lovely tomato soup in the doldrums of winter? Well, one can preserve one's own tomatoes, either in the freezer or in jars. Or one can buy tinned tomatoes. Don't gasp. Think about it. Because they don't have to arrive in the supermarket in their native form, tinned veg can be picked and processed when it's actually ripe. Now, while I don't go in for many tinned vegetables, tomatoes are an exception if they are good, plum tomatoes. So, experiment and find a brand that you enjoy. Then keep the different varieties of tinned tomatoes (diced, whole, et cetera) in your pantry. A well-stocked pantry is a thing of beauty, and a joy forever. With one, this soup comes together in a trice.

Tomato Soup

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 28-ounce cans of tomatoes
1 tablespoon brown sugar
2 cups vegetable stock
salt and pepper

In a lovely Dutch oven, sauté the onion in olive oil until translucent, then add in the garlic, brown sugar, and a healthy pinch of red pepper flakes if so desired. Stir this about for about half a minute before adding the tomatoes and stock. Give everything a good mash with a potato masher to break up the tomatoes if using whole ones. As usual, season with salt and pepper to taste, and simmer away for about 30 minutes. Either in a blender or with an immersion blender purée the soup and adjust the seasoning.

Note: I prefer to use tinned whole tomatoes for this, but I make sure that the seeds are removed. I don't care for tomato seeds, which are bitter and indigestible.

This soup, as so many do, gets an added benefit from the presence of a parmesan rind. Pop the rind in as the soup simmers and remove it before blending. You will be so glad that you did.

This soup may also be creamed. And if you so desire, pray do so. But, please, use real cream and check for seasoning after adding it.