There is a reason I don’t live in upstate New York anymore — it’s too cold. About this time of the year, it is not unusual for the temperatures to dip to near freezing at night and day-time temps become such that you need a sweater or light jacket.
I do, however, have fond memories of autumn. New England has beautiful fall foliage.
One of my favorite fall weekend lunches consists of grilled cheese sandwiches and tomato soup, because it seems to warm up your soul. Although I live in the slightly warmer climate of Maryland now, fall doesn’t seem quite right without a warm bowl of tomato basil soup when I start to feel the chill.
— Courtesy of Jennifer Frias, a Hagerstown-based home cook and food blogger. Read her food manifesto and blog at www.realfoodfreaks.com.
Tomato basil soup
- 2 tablespoons butter (see cook’s note)
- 1 diced onion
- 8 cups chopped tomatoes, drained in colander
- 2 cups chicken broth
- Sea salt to taste
- 2 tablespoons vinegar
- 1/2 teaspoon real maple syrup
- 2 cups heavy cream (see cook’s note)
- 1/4 cup chopped basil
Melt butter in a sauce pan over medium heat. Add onions and cook until translucent.
Add tomatoes and broth and cover. Raise heat and bring to a boil. Once broth is boiling, reduce to medium heat and uncover.
Add salt, vinegar and syrup. Stir and simmer 30 minutes or until the liquid has reduced and sauce is thick.
Just before serving add basil and cream. Puree in blender or with a hand blender.
Cook’s notes: On Jen Frias’ Web page, she lists her personal dietary principles. These include consuming high-quality fats. For details, see Frias’ bio at www.realfoodfreaks.com.