As we approach the middle of December, thought I would share one of my all time favorite tomato soups.
And, if I may, I wanted to dedicate this song to this soup. James Blake “Limit to your Love(Daniel-Bortz Edit)“.
(FF to 3:05 for the vocals)
Classic…. Just like this tomato soup. 🙂
I originally found this way back in 2011 from an issue of Food and Wine.
I think Food and Wine was the one publication that has really influenced my cooking and my tastes in food.
Its recipes and articles really challenged me to up my cooking game.
It was my go-to reference and source of inspiration for quite some time.
As a result, a lot of my cooking and tastes were influenced by them and I am grateful for it. And I wonder what’s next.
The Magic of Canned Tomatoes
I’ve also wondered how different would the world be if we didn’t have canned tomatoes.
We definitely wouldn’t be eating tomatoes in the middle of winter. At least in the States. That is for sure.
But since we have the technology of canning, we can enjoy a taste of summer. How lucky we are!!
This soup is about as straightforward as soups get. Chop some vegetables, cook for a bit, add in tomato and cook a bit more.
Tomato paste adds depth. The fennel adds a hint of sweetness and the thyme keeps it fresh.
In summary, this is one easy way to warm up this winter and I hope you get a chance to try it. It has been good to me all these years.
If you don’t have fennel or it’s not your thing, have a look at my other soup recipes below:
- Miso Soup with Eggplant and Gobo
- Cranberry Beans with Pinot Noir and Kale Pesto
- Vegan Roasted Tomato Soup
- Turkey, Kale, and White Bean Soup with Herbes de Provence
- Vegan Split Pea Soup with Liquid Smoke
- Tomato Soup with Fennel and Thyme
- Tomato Soup with Butter, Red Onion, and Basil
- Simple Kabocha (Japanese pumpkin) Soup