Her recipes are usually more labor inten-
sive 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 tast-
ing 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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