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

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, 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, 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.