This is a lovely soup for the height of summer when the tomatoes are ripe and sweet. If you happen to have some that are less ripe, no worries, simply fire up the oven, toss the halved tomatoes with olive oil to coat and roast the tomatoes for half an hour until they are very soft. Add these to the soup with the other riper fruit. The flavor boost from the roasting makes up for the lack of sweetness.
When we stopped at the Model Bakery in St Helena this summer we tasted the most wonderfully refreshing watermelon gazpacho. This was one of those moments when you try a dish a bit skeptically and end up completely enthralled by the fabulous flavors. This recipe is my attempt at recreating a most memorable dish.
A bowl of this creamy soup is sure to cure most anything that ails you on a cold and cloudy day. My daughter loves a bowlful any time of year, and I have to admit, it’s hard to resist. This thick, cheesy soup is inspired by Panera Bread Café, but this one’s vegetarian and just a bit lighter. It’s still rich, cheesy and, of course, full of fresh broccoli.
From The Complete Italian Vegetarian by Jack Bishop, this a simple soup that shines by virtue of the freshest, sweetest carrots that go into it. There are only a few ingredients, so save this recipe for the carrots fresh out of the garden or just topped from the veggie bag delivered this week.