Today is a gray day, but I am not sorry for the misty weather because truth be told, I am a little achy from the sudden burst of outdoor activity. Over the past few days I have been sweeping, removing leaves from flower beds, picking up sticks from the backyard, and hauling outside furniture up from the cellar.
Even though I regularly ride the exercise bike and take the dog for a walk almost every day, my body was, ahem, unprepared for all the outside work. So a day of rest is a good thing. When the next nice day comes, I’ll be ready for more outside work, which I really do enjoy. It’s funny how working in the garden is so much more satisfying than, say, dusting or vacuuming. I suppose it’s because I’m outside, with the sun on my face and the birds fluttering and singing in the trees overhead.
On this cool day, homemade tomato soup is on the menu for supper tonight. I made the soup on Monday, and we’ll be eating the last of it this evening. In fact, we’ve pretty much been eating it all week, but it’s such a good soup that Clif and I haven’t minded the repetition one bit.
Basically, as is the case with so many of my soups, this tomato soup is a variation on a theme, and I’ve made many a minestrone following this template: tomatoes, water, onion, garlic, vegetables, chicken sausage, chickpeas or white beans, spices, and some kind of pasta added to the bottom of each bowl before the soup is ladled on top. (Pasta added directly to the soup tends to swell and swell until it becomes truly alarming.)
However, this time when making the soup, I did something a little different. In my pantry, I had a can of crushed tomatoes with basil—Muir Glenn, a little more expensive but worth it. I also had a can of Muir Glenn diced tomatoes. I often buy fresh basil for my minestrone soup, and I thought, why not try the crushed tomatoes with basil? Somehow, I had never done this before. I’d always just used diced tomatoes.
After tasting the finished soup, I wondered why in the world I hadn’t used the crushed tomatoes sooner. This definitely comes under the category of an old dog learning a new trick. Not only did the basil give the soup a lovely taste, but the crushed tomatoes also gave it a smooth, rich texture. (The diced tomatoes are important, too. They add a satisfying chunk to the soup.)
For vegetables, I used Farmer Kev’s frozen string beans and yellow squash, perfect for this kind of soup and for many other kinds, too. I had two cups of chickpeas in the freezer, so out those came to thaw and go into the soup.
This type of soup is perfect for the slow cooker. Basically, just chop, add, and stir everything in. Bring the ingredients to a simmer, and let them bubble until the flavors have mingled.
Biscuits are always a nice addition to soup. They are quick and easy to put together, and I plan on making some tonight, using a recipe of my mother’s. (Oh, she was quite the biscuit maker.)
As we Mainers might say, biscuits and soup on a cool, rainy spring night make the finest kind of meal.
Smooth and Chunky Tomato Soup
(Note: This makes a lot of soup—10 or 12 generous servings. My large slow cooker was filled to the brim. To make a smaller batch, use small cans of tomatoes and cut back accordingly on the other ingredients.)
1 (28) ounce can of diced tomatoes
1 (28) ounce can of crushed tomatoes with basil
42 ounces of water. (I used the empty cans—1 1/2 cans of water.)
4 cloves of minced garlic
1 medium onion, chopped
1 cup of summer squash, chopped
1 cup of string beans, chopped
1 (12) ounce package of chicken sausage, cut in rounds and then cut in half
2 cups of chickpeas (White beans would work well, too.)
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1/4 teaspoon of red pepper flakes (or more, to taste)
Salt, to taste
Put all the ingredients into your slow cooker, and let ‘er simmer until your house is fragrant with the smell of tomatoes and spices. On high, the soup will take about four hours. On low, seven or eight hours. Cook some pasta, if you like, to go in the bottom of each bowl and then ladle some soup over the pasta.