It’s been a soupy week around here. I’ve said it probably one hundred times before, but I just love the process of making soup. It makes me feel grounded and fancy all at the same time. Simmering flavorful things in a pot (with a glass of wine on the side) is my idea of a perfect night. It could be Tuesday night, it could be Friday night – it doesn’t matter to me.
I made this one last weekend when my mom came to visit and again a few days later for Jack who had been out of town. The best part about all of this soup making (and testing and shooting) is the leftover lunch soup – because second day soup is where it’s at. Trust me, you’ll want to make extra and store away the leftovers for lunch all week. It gets better and better. Because it’s the middle of winter, I used canned tomatoes, which makes this soup “soup-er” easy (get it? also – I’m so sorry). I thickened the soup with white beans (half blended and half left whole for texture). For extra creaminess, I also blended in some raw cashews. If you’re looking for a lighter more tomato-y soup, you can skip them – I actually like it both ways, depending on what I’m in the mood for.
