February is a good month in my book to experiment with soup. You don’t necessarily have to discount the old-timers in your experiment. While there are new and exciting ways to make soup these days, sometimes the best choice is an old tried-and-true that just needs some reviving.
Take tomato soup, for example. Many of us grew up on toasted cheese sandwiches and tomato soup. These days, we have toasted cheese sandwiches made with three or four different cheeses on many varieties of bread. Tomato soup is much the same, but may differ by spices used.
This is one of those dinners that is nice to come home to in the winter months or to put out for a light lunch. The fact that it’s a soup means it isn’t one of those recipes that will suffer if you have to work a bit extra that day or traffic stops you from making it home on time.
What’s old can be new again. Stewed tomatoes give this soup a more full-bodied taste than some of my older recipes. The ingredients will all fit in a 4-quart slow cooker, but you may want to use a larger one for more “breathing” room.
If you like a smooth textured soup, feel free to put the contents into a blender before serving.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.