A Riff on Eric Kim’s Quick Tomato Soup (and grilled cheese)
Can of whole peeled tomatoes roughly “smashed.” Add a nob of butter, 1/4 -3/4 c of veggie broth, salt, pepper, and bring to a boil. Use an immersion blender to purée and serve.
Or Jenny’s Smoky Tomato-White Bean Soup
Serves 4
1 small yellow onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
2 garlic cloves, minced
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika
small shake of oregano (like 1/4 teaspoon)
(1) 14-ounce can cooked white beans (such as cannellini or Great Northern), including liquid
(1) 14-ounce can diced tomatoes
1 cup vegetable stock
Optional toppings: Parmesan, croutons
In a medium soup pot set over medium heat, saute onion, carrots, celery, and garlic in olive oil. Add salt, pepper, paprika, and oregano, and cook until vegetables are soft, about 5 minutes. Add beans, reserving ⅓ cup, then all of the tomatoes and vegetable stock, and turn up the heat slightly. Cook for about 3 minutes, then, using an immersion blender, blend the soup until it’s smooth, adding water if necessary until it reaches your desired consistency. Turn down the heat to the lowest possible level and simmer for 15 minutes. During the last few minutes, stir in reserved beans and cook until warmed through. Top with croutons and Parm and a good drizzle of olive oil.
