We all seem to have canned tomatoes in the pantry all year long. I like to use my canned tomatoes for an easy soup. Served with a quick cheesy baguette, it instantly becomes a weekly favorite. You can vary the soup in many ways: Add crumbled bacon or a dollop of tapanade or pesto, or add cumin and top with sour cream and sliced jalapenos.
|1 tablespoon olive oil||1/2 cup cream|
|1 small onion, chopped||Salt and pepper to taste|
|1 large clove garlic, minced||Spring herbs for garnish (optional)|
|1 teaspoon dried Herbs du Provence||4 to 8 slices baguette|
|1 28-ounce can chopped or diced tomatoes||4 to 8 slices cheese (gruyere, brie, cheddar or goat)|
|1 chicken or vegetable bouillon cube|
Make the soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until just soft, about 5 minutes. Add the garlic and dried herbs and continue stirring for 30 seconds. Add the tomatoes, bouillon cube and 1/2 cup water; bring to a boil, then reduce the heat and allow to simmer for about 25 minutes, until slightly thickened. With an immersion blender, food processor or regular blender, puree the mixture until almost smooth. Return to the pan and add the cream. Adjust the seasoning with salt and pepper.
Make the cheesy baguette: Heat the oven to 400 degrees F. Place the baguette slices on a baking sheet and toast each side until very lightly toasted. Add a slice of cheese on each baguette slice and return to the oven until the cheese has melted. Serve warm with the soup. Garnish with fresh herbs if desired.
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