Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
In late summer, when colourful sweet peppers and tomatoes are abundant and ripe, this flavourful, tangy soup is a most delicious way to use them. Pureing and straining the soup guarantees the smoothest texture.
Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
This refreshing hot-weather soup is popular across Portugal and Spain, where tomatoes and peppers are abundant. It's important to give this soup the full 24 hours of rest in the fridge to mellow the onion and garlic. The soup will separate, but a gentle stir brings it back together.
This meal in a bowl can satisfy any finicky soup lover by offering separate garnishes, such as bean sprouts, watercress, tomato wedges or pea shoots.
Roasting the mushrooms develops their rich, woodsy flavour for this soup, which is wonderful for entertaining. Serve with Sun-Dried Tomato and Herb Focaccia.
Pernod, the French licorice spirit adds a distinctive note to the chowder. You can add a few strips of tomato and green onion (scallion) to garnish each soup bowl.
This hearty soup-stew version of pulled pork has a rich, smoky tomato broth with a little kick. Pair it with Cornmeal Green Onion Biscuits for a classic combination.
There's just the right amount of pesto in each jar for four servings of pasta, tomatoes or grilled chicken or fish. Frozen pesto adds summer sunshine to winter braised dishes, stews, chili and soups.
