Having babies, meeting Mr. Right or finishing a really wonderful, 600-page book are all things worth waiting for no matter how long they might take. My tomato soup should probably be on that list, though it may not be as life-changing as the other items….(maybe).

I talk a lot about quick and easy meals here, but let’s be clear – putting some time into a meal is not a bad thing. At our house, soup is always worth the effort. This tomato soup has been getting a lot of air time lately, since Ellie is a soup fiend, and I’ve been finalizing the recipe.

Vibrant and complex, my version of tomato soup has hints of onion and garlic. Sherry vinegar adds nice acidity and brightness to round out the tomato’s sweetness.The texture is light smooth, just like the classic – but way better than a can of Campbell’s.

Because this recipe takes time and patience, I recommend you always make a double batch and freeze the rest. Whip some up for dinner Sunday evening when you’ve got a little more time to cook, and then, defrost it a few weeks later when you’re rushed or out of time.

The nice thing about this recipe is that base can be used to make the easiest spaghetti sauce on the planet. Right before adding the vinegar, reserve half in a separate container. Doctor it up later with Italian herb seasoning and serve it over spaghetti on another day.

To make a meal out of this soup, add a grilled cheese or hot sandwich, and you have the antidote to cold weather and snow. We paired ours this weekend with toasted brioche, spread with coarse Dijon mustard, swiss and smoked turkey. Not too shabby, if you ask me.

Tomato Soup

Serves 4 to 6

Ingredients:
1, 28 oz. can crushed tomatoes
1/2 an onion, diced
1 garlic clove, minced
1/2 tbsp. sherry vinegar
1 1/2 c. chicken broth
1 tbsp. extra virgin olive oil
Salt and pepper to taste

Directions:
Heat the extra virgin olive oil in a large pan over medium heat. Add the onion and saute until soft and cooked through. They should be lightly golden. Next, stir in the minced garlic until fragrant. Dump in the crushed tomatoes. Stand back. It will bubble up. (If you’re using half to make sauce, reserve half now.) Stir and add the sherry vinegar. Bring the mixture to a bubble. Then, transfer it to a food processor. Pulse several times until the combined and the onions are finely chopped.

Place a fine mesh sieve over a large bowl. If you have one with a spout, use it. Press the tomato mixture through the sieve using a wooden spoon. Continue smoothing and pressing the tomatoes until you have mostly onions left.

Transfer the tomato sauce to a pot, and add the chicken broth. Season with salt and pepper to taste. Now, it’s time to enjoy!