The Space Between in the Florida Keys

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Shopping in Old Town, kayaking the mangroves, and leaving room for the day to unfold The first thing I loved about our week in the Keys was the space between the things we did. We had ideas. We knew there were shops to explore, places to eat, and water to get out on. But most mornings began with sitting around, enjoying the slow pace, and eventually asking what everyone felt like doing. Sometimes the answer depended on whether we were hungry. Sometimes it depended on what we were making for dinner. Did we need groceries? How long would dinner take to cook? Should we save room for something delicious later? These were perfectly satisfactory matters around which to arrange a day. We had exchanged our usual responsibilities for the question of whether lunch might interfere with dinner. An excellent trade. Our one fixed appointment was Tuesday’s anniversary sail. Around it, the week had room to breathe. A starfish clip on Petronia Street One shopping wander took us to Petronia Street in Ba...
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Rustic Tomato Soup: What to Do With All Those Garden Tomatoes

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Rustic Provençal Tomato Soup for Late Summer

We wait all summer for tomatoes, and then they arrive all at once.

There is a point every August when the garden seems to change overnight. For weeks, you watch the tomatoes slowly ripen—one here, another there—and then suddenly there are bowls of them on the counter, more turning red on the vine, and the familiar question: what on earth am I going to do with all these tomatoes?

I’m learning not to think of that abundance as a problem to solve. It is a season to enjoy while it is here.

Because this is a rustic soup - use those less than perfect tomatoes! 


This rustic tomato soup is one of my favorite answers: roast the tomatoes until their flavor deepens, simmer them with herbs, blend them only enough to keep a little texture, and finish with cream and Parmesan. Add a baguette and dinner is done.

Why Roast the Tomatoes First?

Well, roasting:

  • Concentrates sweetness
  • Removes some excess moisture
  • Adds browned/charred flavor
  • Gives the soup more depth than simply simmering raw tomatoes


Rustic Provençal Tomato Soup Recipe

Yield: about 6 servings
Prep: approximately 15–20 minutes
Roast: approximately 35–45 minutes
Simmer: approximately 20 minutes

Ingredients

For the tomatoes

  • garden tomatoes
  • olive oil
  • garlic
  • salt
  • pepper

For the soup

  • onion/shallot if used
  • herbs
  • stock
  • roasted tomatoes and juices

To finish

  • cream
  • Parmesan
  • fresh basil
  • baguette

Method

1. Roast. Heat oven to 425°F. Toss tomatoes, onion and garlic with olive oil, salt, pepper and thyme. Roast 35–45 minutes, until softened, concentrated and lightly browned.
2. Build. Transfer the roasted vegetables and juices to a pot. Add broth and tomato paste; add the optional sugar if the tomatoes need balance.
3. Simmer. Cook at a gentle simmer about 15 minutes.
4. Blend. Blend to your preferred texture, leaving a little body for a rustic finish.
5. Finish. Reduce heat. Stir in cream and Parmesan until warmed through. Do not boil after adding the cream.
6. Serve. Taste and adjust seasoning. Finish with basil, extra Parmesan and warm baguette.

À la Table Note

Don’t worry if your tomatoes aren’t perfect. Soft, cracked, overripe garden tomatoes are often exactly the ones that belong in soup.




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