I know it’s going to be a long winter when I’ve already tapped into my canned tomato stash. I grabbed two pints this week and headed to the kitchen (said tomato stash is currently housed in a drawer of my entertainment center as canned goods slowly take over my apartment). I kept it deliciously simple – roasted some sweet onions, garlic, and tomatoes all on one tray with really good olive oil and generous seasoning. Then, when I puree it all together – it needs almost nothing to be ready to eat.
I added some crispy, garlicky rye croutons to take the place of a grilled cheese sandwich – I still wanted some crunch and some starch to round it all out. You could easily season the soup with herbs or finish it with a touch of cream, but I find that the olive oil makes it quite rich on it’s own – and I didn’t want to muddle with the taste of my delicious summer tomatoes. Hopefully I don’t run out before the new year. I’ll definitely have to up my canning amounts for next year.