Rain and a cool front in the forecast mean it is officially soup weather! I used to not be a big fan of soup. In elementary school, the cafeteria had specific food on specific days. One of the days was dedicated to grilled cheese and soup. My friends and I loved the grilled cheese, so much so that we would take delight in eating the discarded crust off of our picky friends’ sandwiches. I don’t remember much about the soup except that it was some sort of vegetable soup and that we deemed it “rat poison” because it was gross. It was lackluster compared to the toasty, gooey, buttery grilled cheese. I sort of kept the same sentiment about soup until a couple of years ago when my tastes changed and I began making my own soup at home.
I tend to prefer hearty soups with a bit of texture instead of thin, broth-y ones. Looking back at the other 3 soups I’ve posted on the blog in the past, I also tend to prefer adding a bit of coconut milk to my soups. I like it both for the creaminess and flavor it adds to soups. It works really well with the tomatoes in this soup because it balances out their acidity and adds a tiny hint of sweetness. The herbs add an earthy dimension to the soup so don’t skimp. If you aren’t much of a soup person, this actually makes a really tasty sauce for pasta.
Oh, and in case you were wondering what the bread ia in the last photo, I’ll be sharing the recipe for it later on in the week. Happy soup season!
**sorry for the graininess in some of the photos… I had the ISO up high because I was trying to shoot everything before I lost the sunlight
…
