or, A Dish for 3 Seasons
Back in elementary school, I know you won’t believe this, but I absolutely loved eating in the cafeteria. Seriously. My school had a group of women who came in every morning, and hand-made all the food for hot lunch. We had turkey and gravy, spaghetti with meat sauce, all kinds of wonderful food. One of my favorites was actually one of the easiest meals they cooked, Tomato Soup, usually served with a peanut butter on white bread sandwich. That peanut butter sandwich, dipped ever so gently into the hot thick soup, warmed the body and the soul. It was amazing.
To this day, I can hardly eat tomato soup without a peanut butter sandwich. (Thank you lunch ladies!) But these days I make my own soups. One of my very favorites is Tomato. Even though it is not the same as my elementary school lunch, I always recall those cafeteria days when I eat it.
This recipe is one made from simple ingredients that I usually have in my pantry and refrigerator. It is easy to put together and you can do it in a hurry or let it simmer most of the day, just depending on how much time you have that day. An added bonus is that it is perfect for the Autumn, Winter, and Spring, and makes enough to serve a family and still have leftovers! Enjoy!
Homemade Tomato Soup
3-4 T olive oil
1-2 T butter
1 container store-bought Mirepoix, or
- 1 c finely chopped carrots
- 1 c finely chopped celery
- 1 c finely chopped yellow onion
2 cloves garlic, finely chopped
1 28 oz. can peeled tomatoes (preferably San Marzano variety)
1 14.5 oz. can diced fire-roasted tomatoes
2-3 c chicken or vegetable stock
1 c half-and-half (cream may be substituted)
Handful of fresh basil leaves, chopped
Salt and Pepper
In a stockpot or large saucepan, heat oil and butter. Add chopped carrots, celery and onion. Season with salt. Sauté over medium heat 10-15 minutes until vegetables are tender. If they begin to brown, reduce heat.
When vegetables are soft, add garlic and continue to sauté 1 more minute.
Next, add tomatoes and 2 c of the stock. Simmer 20 minutes. You may simmer longer to develop the flavors.