tomato soup recipe
This tomato soup is my go-to during the crisp fall and cold weather months when new tomatoes are unavailable. It's a straightforward recipe, utilizing canned tomatoes and regular storage room staples. The soup gets its rich surface from mixing the actual tomatoes — no weighty cream required. A little gourmet expert's stunt I use is adding a touch of sugar. This could appear to be capricious, yet it impeccably balances the regular acridity of the tomatoes.

For serving, embellish the soup with bread garnishes, new basil, and a sprinkle of newly ground Parmigiano-Reggiano. The bread garnishes add a brilliant crunch, and you can without much of a stretch make them while the soup stews. In the event that you're in the mind-set for something heartier, match it with a barbecued cheddar sandwich — or for a tomfoolery wind, attempt barbecued cheddar bread garnishes. This is one of my #1 soup recipes!