Fall is coming. For some it’s already here, and in other places…well…the temperature has actually dropped to below 100 degrees! Wohoo! Time for a jacket! And still other places, like Texas, are too busy to notice or care whether it’s fall or not, because they’re on fire and trying to do something about that. Power to them.
Here in Eastern Japan, it’s gotten slightly cooler (general high in the 80′s), but not really cool enough to go, “Fall is here! Woohoo!”, revel in the chilly mornings/evenings, bust out the fall clothes, or start making chili and corn bread.
I’m so ready for it, but it’s just not here yet. I want to make chili and corn bread, I want to start wearing fall clothes, and I want to be able to stop using my air conditioner. But I must be patient. Fall will come eventually, and I’ll be so ready when it does!
Actually, now that I think about it, I’ll be getting a preview of late fall/early winter next weekend, when my husband and I and two of our married friends head to Nagano to go hiking in the Japanese Alps. They’ve already had frost! I can’t wait!
For those of you who are fortunate to already be enjoying the lovely fall season, and for those who don’t care and simply want to pretend it’s already fall, here is a lovely, but simple tomato soup recipe.
I don’t remember where I got this recipe (I’ve had it written down on a recipe card for awhile, and I’ve changed it a bit to suit my own tastes), so person who’s recipe this is, I’m sorry, I have forgotten you. But I still love you even if I don’t know who you are, because at some point in time I found your recipe, and I like it a lot. Amen.
I know a picture of tomato soup doesn’t make for the most exciting food picture in the world, but trust me, this is good soup.
Tomato Soup (serves 4)
- 2 cans of crushed or diced tomatoes
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 1/2 carrot, diced
- 2 celery stalks, diced
- 2 – 3 cloves garlic, minced
- 2 c. broth
- 2 bay leaves
- 1/2 tsp sugar
- 1 tsp balsamic vinegar
- 2 – 3 Tbsp fresh basil, chopped (or 1 – 2 tsp dried basil)
- 1/2 c. milk or cream
- salt and pepper
- Heat oil in large pot over medium heat. Add onion, carrot, and celery, and cook until tender, and 8 minutes.
- Add garlic and cook for another 1 – 2 minutes.
- Add the broth, tomatoes, bay leaves, sugar, and vinegar. Cover and simmer gently for 1 hour.
- Blend in a blender (or use an immersion blender) if desired. Add milk, basil, season with salt and pepper to taste, and serve with a light drizzle of olive oil on top.