Tomato Soup in the Style of Sauce
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This dish, Tomato Soup in the Style of Sauce, is from That Sounds So Good and is so simple it’s actually hard to write anything about it. Its existence owes more to tomato sauce (hence the name) than it does to classic tomato soup, which for most of us probably came from a can, and if not, from canned tomatoes.
Canned tomato soup is chilly food weather and it begs for a grilled cheese. Fresh tomato soup waits for the sun to go down so that turning on a burner doesn’t feel criminal. This is a few-ingredient-fast-cook process, designed to preserve the raw, sweet, aromatic qualities of the tomatoes and to reduce the time that anyone should spend cooking in summer’s fourth quarter. (Sorry, friends, but it’s August now and we all have to come to grips with that.)
The point of origin for this soup/sauce or saucy soup is the 10-minute burst-tomato sauce that I like to make with cherry tomatoes, or the short-simmered grated tomato technique I use for my spicy scampi dish. Those are both sauces, and I wanted this soup to be as delicious as the spoonfuls of sauce that you sip off of wooden spoons while your tomatoes simmer, or as scrumptious as the last little bits of sauce left in the bowl after you finish your pasta.
There are no aromatics—no chopped onion or anything like that—only the garlic-infused oil that’s left from gently frying some garlic slices before you make the soup. Those little chips, used as garnish, are deeply savory and toasty in contrast to the soft lusciousness of what’s in the bowl.
Here are seven other stupidly-simple things I would like you to make/eat this month:
Blueberry waffles. Take your favorite pancake recipe, add blueberries, and do it in a waffle iron. (I’m using Alison Roman’s pancake recipe from Sweet Enough to much success.) Butter puddles and maple required. Great houseguest offering that will get you invited back.
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