Seasonal Soup Recipe

Prep

Chop tomatoes if using fresh. Dice carrots, onion, celery, and red pepper. Mince garlic.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering.

Add diced onion, carrots, celery and red bell pepper. Cook, stirring occasionally, until vegetables soften and onions are translucent, about 8–10 minutes. Season lightly with a pinch of salt to help sweat the vegetables.

Add minced garlic, tomato paste, dried oregano and thyme; cook 1–2 minutes, stirring, until tomato paste darkens slightly and becomes fragrant.

Add the tomatoes (canned or fresh), stock, bay leaf, sugar (if using), remaining salt (total 1 1/2 tsp) and black pepper. Stir to combine and bring to a simmer.

Reduce heat to low and simmer gently, uncovered or partially covered, for 20–25 minutes so flavors meld and vegetables become very tender.

Remove bay leaf. Use an immersion blender to purée the soup until smooth (or carefully transfer in batches to a blender). Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if tomatoes are acidic.

If you prefer a silkier soup, pass the puréed soup through a fine-mesh sieve or chinois into a clean pot, pressing with a spatula to extract volume. Reheat gently just before serving; keep warm.

In a small food processor or blender, combine 1 cup cannellini beans, 1/2 cup crème fraîche, 1 tsp lemon juice, 1/2 clove minced garlic, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

Blend until very smooth and light. If mixture is too thick, add 1–2 tbs water or milk to reach a spoonable consistency. Taste and adjust salt, lemon or pepper.

Scrape into a small bowl, cover and chill briefly until ready to plate. This component can be made a day ahead and refrigerated; bring to near room temperature before serving for easier spooning.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

In a small saucepan, melt 2 tbs butter with 1 tbs olive oil over low heat. Remove from heat and stir in 1/2 tsp garlic powder and 1/2 tsp sea salt.

Place 3 cups bread cubes in a large bowl. Pour butter mixture over bread and toss to coat evenly. Spread in a single layer on the prepared baking sheet.

Bake 10–12 minutes, tossing once halfway through, until golden and crisp. Allow to cool slightly, then toss with 1 tbs chopped parsley.

Slice farmhouse bread and lightly toast or warm in oven at 350°F (175°C) for 5–7 minutes. Serve with 2 tbs softened butter per four slices (or to taste).

Just before serving, ladle hot tomato soup into warmed bowls.

Place a generous dollop (about 1–2 tbs) of the white bean crème fraîche in the center of each bowl of soup. Swirl lightly with a spoon if desired.

Scatter a small handful (about 2 tbs) of house croutons over each bowl. Finish with torn fresh basil (about 1 tbs per bowl), a drizzle of 1/4 tsp extra-virgin olive oil per bowl and, if desired, a sprinkle of grated Parmesan.

Serve each bowl with a slice of farmhouse bread and a pat of real butter on the side.