This is the time of the year where I eat soup. I mean, a LOT of soup. All three of my meals seem to come out of a bowl these days. Yogurt or oats for breakfast. Lentil soup for lunch… lunch that is totally around 2:30. A bowl of beans soaking on the counter and a request for tortellini for dinner lead to another bowl of soup with some crusty ciabatta garlic basil bread tonight.
On top of my inner demands for soup, January is usually when the National Soup Swap takes place. Last year, I came home from our local soup swap with six quarts of soup and it fed me for months. Its kind of like dating: you might come home with a soup you want to try before you decide, a soup with a great story and maybe even a soup that you decided to take a chance on. Luckily, I am fortunate to swap with some great cooks, so I always come home with at least one soup I am in love with.
But until Soup Swap weekend, I am left to my own devices. I tend to make chicken stock in six quart batches, so I almost always have some on hand. I also freeze trays of slow roasted tomatoes in August and September. Cut in half, roasted at 170° for about 5 hours – they’re perfect to freeze in a quart jar. Sure, you could dehydrate them all the way and store them on the shelf. I don’t have a dehydrator, and like them ready to drop into soup or risotto. Plus, pre-freezing they’re concentrated bits of flavor perfect for a mid-summer salad.
This soup was spur of the moment, and really hits the spot when the heater is struggling to maintain any degree of warmth and I sit under not one but two blankets. Jacob’s Cattle Beans, chicken stock, slow roasted tomatoes, spinach, garlic, onions, and some frozen chopped basil from my garden. All of the produce homegrown or put away from this summer’s CSA. Seasoned with decidedly non-local but very necessary salt and pepper, it was just about perfect. I’d even say a soup you’d want to go home with.