Tomato Soup

——

Yield: How many good tomatoes do you have?

• Tomatoes: All the old tomatoes you own
• Aromatics: Up to 1:3 ratio with the tomatoes by weight. Onions, celery, carrots, shallots, fennel, garlic, leeks, bell peppers, ginger, more garlic, broccoli, parsnips
• Herbs: Sure, why not?
• Dairy: How much can your gut handle?

• Roast tomatoes and aromatics until soft and slightly caramelized. Or lightly sauté the aromatics and then add the tomatoes. Or don’t cook anything before blending, I’m not a cop
• Blend tomatoes, aromatics, and herbs. Blend the hell out of them. Blend them like they offended you. Strain into a pot.
• Heat tomato mixture and bring to a boil, reduce to a simmer for five to ten minutes. Season to taste.
• Mount with cream/milk/butter based on your lactose tolerance.

I know this is glib, but tomatoes are a wonder food. If you start with good tomatoes and blend them thoroughly, you end up with good tomato soup. Even the cooking is optional.