Her recipes are usually more labor intensive than mine , I much prefer quick and easy . This slow cooked tomato soup , comes pretty close to her original , without all the extra work . I always cook my vegetables on the stove , I think it gives you the best tasting results . You can do this the night before to save time in the morning . What really makes the soup over the top in my opinion , is the cheese rind ( you toss it after the soup is done ). I always freeze them after I use up my cheese , just to make soups , but don ’ t worry if you don ’ t have one the soup will still turn out fine . You can also make this on the stove top : just simmer it in a big pot on low for about 1 1 / 2- 2 hours . If you want to use fresh garden plum tomatoes , as I often do in the summer when I need to use them up , I just blanch them in a big pot of boiling water until the skins crack , then remove them and peel the skins off . This soup freezes well , so don ’ t worry if this makes too much , you can make it and freeze it in small containers for quick meals on busy weeknights .
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