Sunday Suppers, Tuesday Edition: 2-for-1 Tomato Soup

soup 2 ways Irene blew through here on Friday night/Saturday.  She knocked down neighbor Thomas’s tree. We weren’t overly surprised, since the tree had been Struck By Lightning just a few weeks before.  I tweeted about that, and a friend said that we should get some of the wood, since it had been touched by all the elements: earth, fire, water, wind. So we did.  Thomas cut a nice disc from the trunk, and we placed it on Woodsie’s grave. Plus, we have a couple of stout branches on the porch. For protection.

That story has nothing to do with this soup. At least, I think it doesn’t.  Although, soup is touched by water and fire. The vegetables came from the earth and produced oxygen while they were alive. So, I guess soup is just as magical and protective as wood from a blown-down-lightning-struck tree.

Sometimes, I just want intensely tomato-y soup. And sometimes, I want vegetables and noodles.  This soup managed to win on both counts. First, we enjoyed intensely, thick, tomato-y goodness. And the next evening, I strained and thinned out the broth and reheated with vegetables and noodles.  Perfect on both counts.

soup 2 ways and irene 004Soup, the first: Tomato Bay Soup
By all means, use fresh tomatoes. I used canned. Why?  One word: squirrels

  • 1/2 large onion, chopped
  • 1-2 cloves garlic, minced
  • 2 ribs of celery, chopped
  • 2-3 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • Old Bay seasoning, to taste
  • a little raw sugar, if needed
  • 1 large and 1 small can of tomatoes (anything but puree–diced or whole is fine)
  • water, if necessary, to thin
  • celery leaves, for garnish

Heat a pan over medium heat. Add the oil and sweat the onion, garlic and celery until softened, about 5-7 minutes.  Season to taste with salt, pepper and Old Bay seasoning.

Add the tomatoes and cook together for about 10 minutes.  Puree in batches in a blender or using an immersion blender.

Thin with some water or broth if necessary, correct seasonings (adding sugar if it needs it), and serve garnished with celery leaves.

You can strain this soup if you want, but I kept it hearty–and full of fiber–by not straining.

soup 2 ways and irene 010Soup, The Second: Vegetable Noodle Soup

  • 2 1/2 cups leftover tomato soup
  • water or broth for thinning
  • your choice of fresh or frozen vegetables
  • your choice of pasta
  • salt and pepper, to taste

Strain the tomato soup through a fine mesh strainer, pushing down on solids.  Scrape any soup left on underside of strainer into the pan.

Add water or broth to thin, if necessary.

Heat soup to a boil and reduce to a simmer.

Add fresh or frozen vegetables and cook until desired doneness.

Strain out vegetables and set aside. Add pasta to the soup and boil, partially covered, until pasta is tender.

Reintroduce the vegetables and heat through.  Taste and adjust seasonings.

And there you have it–two kinds of magical soup.

Have a lovely day.

 

 

 


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Comments

  1. says

    Looks Delish. I never liked tomato soup growing up, then I had some homemade and thought, ‘what the heck was that in the Campbells can?’ :)
    REAL Tomato soup is awesome, but I do like a little dollop of sour cream and a pinch of basil on top!

  2. says

    I didn’t grow up with tomato soup either as Alan says…I don’t even think I had it until about 5 years ago? And it ROCKED MY WORLD. Love the first one even more then the second. On MV there is a place next to where I worked my second job (clothing store/partime) called The Atlantic. The Atlantic not only had the best tomato soup, drizzled with basil oil and served with a three cheese sandwich on sourdough, BUT….guess what the bar snack at The Atlantic was….? BACONNN STRIPS. Constantly made fresh, crisp, hot…Ok…I’m done commenting. Love you sweets!

    • says

      Are you kidding me?! BACON was their Bar Snack?! That’s amazing!! We usually have tomato soup with grilled cheese, but it was just too hot and we’d already had a big lunch. No grilled cheese. But next time… :)

    • says

      Thanks, Elizabeth! Both are easy and yummy and surprisingly different from each other. Straining the first soup not only changed the texture of the second, but also the color and flavor. Very cool!

  3. says

    I love this! Especially the second night’s version. That really is magical soup. Also, I am sorry about the squirrels getting your tomatoes. Funny story that may disgust you as a chef but a friend of mine used to open a couple of cans of tomato soup and add pre-made meatballs from Ikea and call it meatballs with tomato sauce. She made a big production about going into the kitchen and pretending that the meal took a very long time (perhaps she was in there drinking wine but I really can’t say for sure) and so her children thought it was a very special meal and would say, “Mum, can you PLEASE make the tomato sauce with meatballs again?” She said she refused half the time (because it was “such” trouble to make) to keep it special.

    • says

      I love that story, Stacy! LOL It’s like that commercial they used to run for Rice Krispie Treats–the lady would toss flour onto her face so her family would think she had slaved and slaved!

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