Nope, none of that canned stuff your mom might have served. The kind of soup my grandma made. Fifty years ago. Made with tomatoes, broth and slow cooked until everything came together.
Tomato rice soup. Made with tomatoes I grew last summer. Amish paste tomatoes. About two pounds of them. Put in the crock pot with some chicken broth and almond milk. Two tablespoons of tomato paste. A couple of cubes of my garlic scape pesto. Allowed to cook all day, until about an hour before serving when I pureed the tomatoes and added a cup of riso.
Served with crumbled rosemary crackers and a side salad of baby spinach, cranberries and goat cheese. The wine?
Tablas Creek syrah. 2003 vintage. Hard to believe it is ten years old. Big, balanced, with a hint of berries in the nose. It went well with the soup and the salad. A simple soup and salad dinner elevated to the next level with a great wine and completely made from scratch. Including the berry vinaigrette on the salad.
Enough left for a couple of lunches. Soup and salad is on the table many days for lunch. Thanks to another hocoblog food blogger for posting about tomato rice soup with basil. Although she used brown rice, the inspiration was there.