No Muss, No Fuss

Little did I know, as a teenager eating soup at my boyfriend’s house, that 30 years later that same soup would be a long-loved staple for our kids.

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Every family develops its own food culture. We construct it without intention, for the most part, picking up bits and pieces along the way, but it becomes infused with meaning. What this soup means to me is this: Welcome. No need for fuss. We’re family.

Vegetable Soup

6 or 8 or 10 carrots – whatever you’ve got – peeled and sliced

Celery, optional (My mother-in-law says yes. Everyone has their shortcomings.)

1 onion, peeled, quartered, and sliced thin

lb can crushed tomatoes

8 oz tomato sauce (whatever you use for spaghetti is fine)

1/4 cup barley

6 vegetable bullion cubes

4 cups water

Bring everything to a boil in a large pot, then turn down the heat and simmer, covered, for about 40 minutes, until the carrots are soft.

Falling

I hate to do this to you, but I’m calling it.

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It’s time for soup.

Or at least time to make soup for your freezer. Multiply this recipe by as many tomatoes as you can get your hands on and freeze in pint jars with airspace on top for expansion. You’ll thank me in a few weeks.

Roasted Tomato Soup

7 or 8 tomatoes, cut in quarters

2 Tablespoons olive oil, divided

1 onion, diced

8 cloves garlic, peeled

1 Tablespoon sugar

2 cups vegetable stock

1/2 pint heavy cream

Salt & pepper

Preheat oven to 375.

Lay cut tomatoes in foil-lined roasting pan, cut side up.

Add peeled garlic.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast 45 minutes.

Heat 1 Tablespoon olive oil in a saucepan.

Add onion and cook til translucent.

Add sugar and stock and bring to a boil.

Add tomatoes and garlic.

Puree til smooth.

Add cream, and blend again.

Yields about 7 pints.