The humidity has finally lifted and there’s a brisk chill in the air, however that’s not the just great news we’re celebrating: Late-summer produce like tomatoes, zucchini and corn is still plentiful at the farmers markets. From a culinary viewpoint, this is what makes September so precious. For the next couple of weeks, we’ll be able to meld the light and delicate flavors of summertime with the reassuring design of autumnal cooking, which we usually see reserved for hearty root vegetables. And exactly what is even better, is the application for all of our perfectly mature tomatoes than warm, newly combined tomato soup? Whether you’re serving it as a smooth shift in between the hors d’oeuvres and the entree at a classy dinner celebration or spooning it from a thermos after your very first hike of the season, tomato soup is the most-logical service to our current tomato surplus. So put gazpacho on the back burner (not actually), and reacquaint yourself with fall cooking through these flexible tomato soup dishes.
Now that it’s finally cool enough to turn on your oven, get back into the rhythm of roasting with Melissa d’Arabian’s Rich Roasted Tomato Soup. The dish requires bit more than Roma tomatoes, olive oil, salt, pepper and garlic, and the rustic tastes of sauteed garlic and herbes de Provence are an exceptional match for the tangy, caramelized Romas.
With its tender pastina and soothing tomato broth, it’s simple to see why this high-fiber soup interest even the pickiest eaters. The trick to making this Quick-and-Spicy Tomato Soup effortless is to either purchase your preferred store-bought marinara sauce or make your very own and utilize the leftovers for the soup broth.
Peanuts and curry powder might not be ingredients you generally utilize to make tomato soup, once you try Food Network Magazine’s mouthwatering Tomato-Peanut Soup, you may never go back to regular tomato soup again.
Hosting a fall soiree? Serve this advanced take on the after-school classic. A mix of ripe tomatoes and whole basil leaves renews day-old Italian bread in Anne Burrell’s gratifying Tuscan Tomato and Bread Soup.
Fall Forward Chili
This isn’t technically a soup dish, however we could not pass up an opportunity to discuss this hearty Butternut Squash and Turkey Chili packed with plum tomatoes that improve its color, texture and vitamin content. Make this recipe throughout the few valuable weeks in late September when tomatoes and butternut squash overlap.