Quick Rosemary Tomato Soup

I knew it would be cold this morning. The forecast and chatter in the office prepared me, yet when I woke up this morning and saw 5°F on my phone (with the real feel an unspeakably low number), my stomach still did a little flip. Chicago, Minneapolis, Detroit–they’re the cities that are supposed to record such low temperatures, not Brooklyn. I felt like the little boy on A Christmas Story. As I bundled up for the morning commute, I could barely move. There was no chance for a long goodbye with my husband–the number of layers I wore were NOT appropriate for indoors and I was already burning up just walking down the stairs. However as soon as I stepped outside, I immediately wished I had found a way to put on the 15th layer.

It wasn’t so much the temperature, but the wind. One strong breeze and it felt as if my winter wear had blown straight off, leaving me exposed to the harsh elements. The two and a half block walk to the subway seemed eternal. For the first time since we moved 3 months ago into our quaint little rowhouse, I cursed our decision to give up our less than 10 foot walk to the subway. I went out briefly to get lunch, psyching myself up for 15 minutes to dash across the street, and practically ran to the subway on my way home. Dinner had to be something warm and easy. I was not about to expose myself to the bitter cold any more than necessary, not even to cross the street and dash into the bodega on the corner.

Traditionally I never liked tomato soup, though in my defense, I imagined it would always taste like the salty bland product Campbell’s Soup produced. I still find it difficult to find a perfect bowl. Some too spicy, some too creamy, or not enough. Too chunky or too watery. In no way does this recipe claim to produce the best tomato soup you’ve ever eaten, but on a cold bitter day, it suits just well. With staples like carrots, celery, canned tomatoes and cream, you’re likely to have most everything you need right at home. With minimal effort and less than half hour, you’ll soon have a delicious bowl of soup in front of you. Hopefully with a grilled cheese for dunking.

Quick Rosemary Tomato Soup (Serves 4)

1 tbsp olive oil
1 large carrot, diced
1 small onion, diced
2 celery ribs, diced
16 oz can chopped tomatoes
16 oz can plain tomato sauce
1 c veggie broth
Generous pinch of salt
1 tbsp dried rosemary
1 tsp dried thyme
1/2 c cream
Pinch crushed red pepper

Heat oil in Dutch oven over medium heat. Add carrots, onion and celery and sauté until tender, about 3-4 minutes. Add chopped tomatoes, sauce, broth, salt, rosemary and thyme and bring to a boil. Reduce heat, cover and simmer 10 minutes until veggies are very soft. Purée mixture until smooth with an immersion blender. Stir in cream and pepper. Season with additional salt if desired.