Homemade tomato soup

Dusk continues to encroach on the afternoon hours and as warmth becomes increasingly precious, more is more. Sandwiches, salads, things petite and dainty are out; chunky stews, steaming vats of soup, creamy curries, heaps of pasta, pho, and potatoes are where it’s at. But all in due time. This past weekend I made tomato soup, not quite in the “cream of” category but with a balanced mouth-filling richness to neutralize the potent acidity of the tomatoes.


The soup base incorporated roasted cherry tomatoes, tomato puree, onion puree, butter, milk, and garlic, to which I added a melange of other ingredients including salsa, balsamic vinegar, mustard, basil, oregano, and brown sugar. Part sweet, part tart, intense tomato flavor, though the recipe still needs tinkering with. But paired with a couple thick hunks of good bread (and if Cambridge knows one thing, it’s good bread), this soup satisfied my needy stomach this time around.  There’s really no problem that good bread can’t solve, no heart it can’t win over except the devil’s and the carbophobe’s (one and the same), and that’s why I love it so.


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