Six O’Clock Solution: Tomato soup comes with cheesy bread and a flavour punch

When tomatoes are out of season, a good soup may be made with a top-quality canned variety and some well-chosen additions.

Tomatoes at their summertime peak of sweetness and juiciness make the best soup. For the rest of the year, a good soup may be made with top-quality canned tomatoes and some well-chosen additions.

Vancouver blogger and recipe developer Bri Beaudoin includes this soup in her vegetarian cookbook Evergreen Kitchen (Penguin Canada, $38), saying it is distinguished by the celery salt. Others may credit the onions and garlic for the flavour punch.

This handsomely photographed book (husband Anguel Dimov took the pictures) is packed with tips that boost flavour. For example: Don’t peel Yukon gold potatoes or fresh ginger; use Greek yogurt instead of mayonnaise in a tartar sauce; and smoked gouda cheese zaps up a vegetarian burger.

Tomato Soup With Cheesy Bread

Serves 6

Soup:

2 tablespoons (30 mL) butter

1 pound (500 g / 5 medium / 3 cups / 750 mL) chopped onions

5 garlic cloves, minced

2 cans (28 ounces / 796 mL each) crushed or diced tomatoes

2 cups (500 mL) vegetable stock

2 teaspoons (10 mL) celery salt

1/2 cup (125 mL) whipping cream

1 tablespoon (15 mL) granulated sugar

Fine sea salt

Freshly ground pepper

Bread:

6 thick slices sourdough or ciabatta bread

1 to 2 tablespoons (15 to 30 mL) softened butter

6 ounces (170 g / 1 1/2 cups / 375 mL) shredded sharp cheddar cheese

Chopped flat-leaf parsley

For soup: In a large Dutch oven or heavy saucepan over medium heat, melt butter and cook onions, stirring occasionally, until edges are golden brown, 8 to 10 minutes. Add garlic and cook another 1 to 2 minutes, stirring frequently, until fragrant.

Stir in tomatoes, stock and celery salt, cover with the lid ajar and bring soup to a boil over medium-high heat. Reduce heat to medium-low and simmer, partly covered, for 15 to 20 minutes so flavours blend.

For bread: While soup cooks, place an oven rack in the centre of the oven and preheat to 450 F (230 C). Spread bread on a cookie sheet. Lightly butter tops of bread and sprinkle evenly with cheese. Bake until cheese is golden brown, 5 to 8 minutes.

Sprinkle bread with parsley, then slice into 2-inch (5 cm) strips.

To serve: Stir cream and sugar into soup, then blend until smooth in a blender or food processor. Season to taste with salt and pepper and serve in warmed bowls with the bread.

julianarmstrong1@gmail.com

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