I keep getting into conversations about cooking. I guess it is obvious: I am obsessed. Cooking is second nature to me, easier than most days at work. I read recipes during my free time and listen to podcasts about cooking. It is a part of daily life (unless I’m trying somebody else’s food with the sole objective of learning something new).
I love giving strangers advice on why grilling is the best way to prepare cabbage, or sending to remote stores in Brooklyn to buy Mejdool dates on the cheap. These conversations always end with people telling me why they don’t cook. “I’m too busy”, “who has time to shop”, or “Seamless is way easier”, are at the top of their self-deprecating excuse list.
Since a big part of my week involves writing recipes for people to cook with, I get frustrated with the I’m-too-busy-to-cook talk. I get it, you want to take it easy and order take-out, rest-assured, you deserve it.
I want you to be confident in your skills. I want you to be fearless in the kitchen. Nobody is watching, I promise! This is your time. You don’t deserve the contents of that greasy container. Food that is cooked with care is better, tastier, and healthier, whether it takes five minutes or five hours to prepare. You deserve soup, you deserve this.
The steps that lead to this luscious summer soup are easy: (1) throw a bunch of veggies into a pot with olive oil and salt, (2) cook them a few minutes, (3) add broth, or water; (4) then purée. The ingredients combinations are endless. You could make it in big batches and freeze it for that Tuesday Seamless night when pad Thai seems like the only option. This easy Summer variation is s made with readily available ingredients, that also happen to be very cheap. You could even find them at your trusted corner bodega.
The deep flavor of roasted tomatoes, gives the soup a rich, umami undertones. With a chunky slice of avocado and a good drizzle of olive oil, you can call yourself a master and feel good about yourself. You are a cook.
Easy Summer Tomato Soup
Makes a lot
Cooking time, about 20-25 minutes
- 1 tbsp. olive oil
- 1 onion, chopped
- 3 cups carrots, chopped (about 304 carrots
- 1 pinch of salt
- 1 tbsp. smoked paprika (optional)
- ½ tsp. chili powder (optional)
- 2 cloves garlic
- 1 28 oz box of peeled san marzano tomatoes
- 2 cups water of vegetable broth
- A drizzle of olive oil
- A swirl of tahini
- A tablespoon of good yogurt
- Fresh herbs, like cilantro, basil, or parsley
- A chunky piece of rustic bread
- Quinoa, barley, or brown rice
- Avocado (duh!)
- Hard Boiled or Poached Egg
Place a large pot over medium heat. Add olive oil, onion, carrots, and salt. Cook stirring occasionally for 5 to seven minutes. Add spices if using. Cook for another two minutes. Add garlic and tomatoes. Stir until well incorporated. Add water and bring to a boil. Reduce heat to medium and cook for five to seven minutes. Transfer ingredients to a blender and pulse until silky smooth. Garnish with a drizzle of olive oil, tahini, and fresh herbs. Serve hot with a avocado, quinoa, or a piece of bread.
Lasts about three days in the refrigerator and several months in the freezer.