Sunday Tomato Soup

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Yield: Serves 4 to 6 with leftovers

from Lynne's Sunday Suppers, March 2000

A meal-in-a-bowl inspired by an old southern recipe, this soup invites improvisation. Change the seasonings, finish it off with dollops of yogurt, or shredded cheese.

Cook to Cook: Put the canned tomatoes in a big bowl and ask the children to crush them with their hands - messy, but great fun. I don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.

March's Sunday Suppers Menu
Lynne's Menu Introduction
Roasted Asparagus-Orange Salad
Judy's Best Cornbread
Sunday Tomato Soup

Ingredients

2 medium to large onions
1/3 cup tightly-packed parsley leaves
1 15-ounce can chickpeas, rinsed and drained extra-virgin olive oil
3 large cloves garlic, minced
1/2 cup tightly-packed fresh basil leaves
1/2 teaspoon each dried thyme leaves, ground allspice, ground cumin, and coriander
pinch hot red pepper flakes
1/2 cup dry white wine
2 28-ounce cans whole tomatoes
6 to 8 cups vegetable or chicken broth

Instructions

1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
2. Blend in the garlic, herbs and spices. Stir for about a minute or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes or until thick.
3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.

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