chilly nights and tomato soup

Since we moved to Quincy (and got our kitchen unpacked), I’ve been cooking mostly summer comfort meals. Penne pasta with veggies and goat cheese; a store-bought pizza crust topped with the same; risotto with tomatoes and thyme; sandwiches with whatever we have on hand. With all the changes swirling around us right now, I haven’t had the mental energy to cook long, complicated meals.

But on Monday (and Tuesday, for that matter), it rained buckets all day – sheets of drizzle covered me whenever I got out of the car to dash to yoga, the grocery store or anywhere else. By 2:30 on Monday, I’d had it with running around, and decided I wasn’t going anywhere else that night. And I’d also decided: I was making soup.

My friend Rachel gave me this recipe, adapted from Everyday Food. She made it for us one night this spring, when we had coffee night on her deck, and oh my, it’s delicious. Here’s my variation:

1 small onion, chopped
2 cloves garlic, minced
A handful of basil leaves (to taste)
Tomatoes (I used about a dozen)
Chicken broth (about 2 cups)
Cream (if desired)

Saute onion and garlic in a little olive oil – about 2-3 T. When everything is tender (but not brown), add tomatoes, roughly chopped, and basil, torn or chopped. Add chicken broth, stir and bring to a boil. Turn heat down and let simmer until the tomatoes begin to break down (15-20 minutes). Add half a stick of butter, if desired.

When it looks like this, transfer the mixture to a blender, 3-4 cups at a time, and process to a smooth, creamy consistency. Transfer the blended soup to a large bowl or pot, and continue blending until you reach the desired texture. Return to pot and simmer for another 10 minutes or so. Add salt or pepper to taste, if desired.

Add cream to individual bowls, if desired. Serve hot, with crusty bread. Yum.