Tomato Soup with Saucí Romesco
Yield: 3-4 servings (easily doubled)
Time: 35 minutes
Saucí Romesco adds some complexity and layers to what is already a divine tomato soup. Six ingredients and almost no prep work. It is rich, warming in the winter and frankly would make a lovely cold soup in the summer.
I’m making soups right now (as you can tell). I’m working on grounding myself by eating warm, well-cooked, satisfying meals in a quiet environment with intention and focus (pacifying my Vata, for the ayurvedists).
This wondrous soup requires very few ingredients and hardly any prep work. It’d be a great appetizer for a dinner party, or a meal in itself. The recipe presented here makes about 3-4 dinner-sized bowls, but I most often make a doubled version of this which leaves plenty of leftovers to warm up another day.
Notes: an immersion or stick blender is ideal for processing this into a uniform creamy soup, but before I had one, I used a blender in batches, which is only slightly less convenient.
Vegan: The way it’s described below is not vegan, but you could easily swap out the butter for olive oil, and the heavy cream for maybe a cashew cream or other non-dairy cream. I’ll try that at a later date and give it it’s own recipe page, I’d love to hear from you if you make it that way.