Hm, what can I tell you about this? Do you hate when you don’t know how to start a post and this prevents you from posting for, oh, a few weeks? Me too. All the time. Nevertheless, the job must be done, and I’m the one to do it, right? Right.
First, I love tomato soup, in so many forms. In fact, this is probably but one of at least a half-dozen tomato soups that I’ve made in my day (which is not a very long day, but still). The difference between this and other tomato soups is the flavor, oh, the flavor.
Have you ever used Herbes de Provence? It is a blend of herbs originally from the southern part of France; which, I’ve read, does really have the aroma of some of the flavors in this blend. The blend commonly includes lavender, rosemary, bay leaf, basil, thyme, and in my blend, fennel. All this comes together in a very perfume-y mix, very flowery. Frankly, I could put it in my dresser drawers and be happy. But we’re putting it in soup today, where it lends a flavor that is just beautiful. Sorry to be a cliche food writer, but it’s true. And the aromas from the bubbling pot–you’ll want friends over just for that!
Besides the flavor, the second wonderful thing about this soup is its simplicity. As a maker of many, many soups, some of which have many, many ingredients, this is a great deviation from my usual habits. I often craft soups to be all-in-one meals, which necessitates a little thinking along the lines of including something from each food group and incorporating the major macronutrients (fats, proteins, and carbohydrates). This soup departs from my habit, since it doesn’t have a sturdy protein backing; but America, most of us get enough protein in our diet that we could all be bodybuilders; too much, in fact. So consider this a healthy break! If you’re a vegetarian, of course, be sure to include a lean source of protein on the side or elsewhere in your day.
But back to simplicity. Once you’ve cut up your onions and garlic, you can have this soup on the table in twenty minutes, and since soups are easy to double, you might find yourself with several meals’ worth of food–where else do you get such a return on your investment? (And this is why I have an extra freezer.) Pick up some nice, crusty, whole-grain bread to serve on the side, and you’re set. I know you’ll be tempted to skip the goat cheese–it’s not in every fridge–but don’t. It is a perfect complement. (Hint: it’s most economical at Costco. Just find a friend to share it with, or plan on eating a lot of chevre.) Also fantastic–most of these items are things you’ve already got in your pantry or fridge! Aren’t I good to you?
As usual, leave me a comment and I’ll get back to you! A very happy new year to you and yours. May this be the start of a healthy, delicious 365 days.
Provence Tomato Soup
This recipe calls for two to three tablespoons Herbes de Provence; no, this is not a typo! The tomatoes can absorb a lot of flavor. Taste first with two tablespoons; adjust as needed.
Note: I topped mine with some stray herbs (oregano) still struggling in a pot on the kitchen table, but that was silly of me. Consider the green bits in the picture simply a clever color complement for photography.
From “raw” to eating: 20 min., appx.
Makes: a big pot full, enough for 8-10 servings+
Olive oil, for sauteeing
cracked pepper & salt, to taste
In a stock pot or your favorite large soup pot, heat a few tablespoons of olive oil over medium-high heat; it should be enough to film the bottom of the pot. When the oil is hot (this will depend on your stove; it’s about two minutes for me), toss in the onion and garlic. Turn the heat down to medium-high. Sprinkle salt in; this will help the onions to “sweat” out their liquid. Saute garlic-onion mixture until nearly translucent, stirring occasionally.
Add the tomato paste and Herbes de Provence, and grape juice; stir to incorporate. Add the tomatoes (including the liquid) and the broth. Cover and bring to a boil.
Taste and adjust for seasoning; to serve, ladle into bowls, top with a small scoop of chevre (it melts–so good!), and serve a piece of toasted whole-grain bread on the side.
Leftovers can be stored, refrigerated, for up to two weeks, or frozen, for two or three months. If they last that long!