This is the easiest soup in the world. I made it three times at work this week because people were snorting it, they loved it so much. There’s nothing better than a good tomato soup and grilled cheese, especially now that the weather is chilly. It’s about to damn cold here in New York, so I make this for me and my Honey all the time.

Creamy Tomato Soup

• 2 28 oz cans crushed tomatoes
• 3 tbs tomato paste
• 4 tbs butter
• 1 yellow or white onion, diced
• 3 cloves of garlic, crushed & minced
• 4 sprigs thyme
• pinch of crushed red pepper
• 2 tbs agave/honey/sugar
• 1 tbs soy sauce
• 1 pint heavy cream
• couple glugs of red or white wine to deglaze
• 1 c water
• s&p (salt & pepper, duh)

The most important part of making a soup is the first step, browning your aromatics. I do this with every single soup I make. Every time. It makes for a flavorful base and will set your soup apart from everyone else’s. Sautée your onion, garlic, thyme, and s&p in the butter. Don’t forget the salt here. The salt brings out the moisture in your onion. Add tomato paste, stirring thoroughly and let brown. The brown stuff sticking to the bottom of the pan is called “fond”. Once you see this forming, pour a couple glugs of wine (either color) into the pot and stir the ingredients around, scraping the fond off the bottom. This is called “deglazing” your pan. The caramelization is where all your flavor is! After you have deglazed, add your tomatos, water, agave, crushed red pepper & soy sauce. Stir and let cook for 10 minutes. With an immersion blender (hand blender) or regular blender, purée your soup. Allow to cook on medium heat for 20 more minutes. Add cream. Season to taste.

You think I’m crazy for the soy sauce, don’t you. I’m not, it’s magic when it comes to soup business. It instantly cuts the acidity!!! The sugar and salinity in soy sauce counteract the tartness from the tomatoes! Secret ingredient. Tell everyone I told you. Also, if you need a vegan version of this, use olive oil instead of butter, and add more water instead of cream or coconut milk.

I make some delish grilled cheese’s with rotisserie chicken and sharp cheddar. With a little dipping action…And Pinot Grigio is perfect for this fat heavy meal since it is a fruity and tart wine. So grab a couple spoons and cuddle up with a movie, it’s soup season!

I make a ton of soups at the restaurant I work at (@spoonfednyc). Tons. I think if someone was gonna do a “How Many Soups Do You Make A Year” Contest, I’d win. Big time. (I wouldn’t climb up on stage and get arrested if I wasn’t allowed to compete or anything…) I exhaust myself when I picture all the soups I concoct. Don’t get me wrong, I’m really good at it. However, let’s face it, IT’S HOT OUT. Who wants to eat hot, steamy soup now??? I gave you a soup last time to celebrate the Season O’ Corn, i.e. Summer. But, really, I was saving this one for you. It’s COLD. Brrr. Break out the Cuisinart (or blender). Time for a workout, Handy Kitchen Appliances!

REFRESHMENT IN A BOWL

aka. Zucchini, Cucumber, & Avocado Cold Sopa

• 2 zucchini, large dice
• 2 cucumber, large dice
• 2 jalapeño, diced, no seeds (unless you want it to be spicy)
• 1/2 chopped onion
• 1/4 c each of cilantro, basil, mint, parsley
• 1/4 c of rice wine vinegar (use white wine if you don’t have this)
• juice & zest of 2 limes
• 2 avocado, scooped out with a spoon
• 2 cans of coconut
• s&p
• water

Put all top 6 ingredients in your Cuisinart or food processor. You will probably need to do 2 batches. Purée. Place in a large mixing bowl. Purée lime juice, zest & avocado separately. Pour into the large mixing bowl mixture. Add coconut milk. Mix thoroughly w/ a whisk. Slowly add water and mix. Season with salt & pepper. Depending on if you want your soup thin or thick…add more or less water. Chill for an hour or more. The longer you chill, the more the flavors will come together. Garnish w/ EVOO, crushed tortilla strips, or chives. (This is yogurt in the pic. It’s amazing vegan, though!)

I have brought cold soups to the beach in a thermos. The hours of sun and sand really wear on your cohorts. This makes them love you even more.

p.s. I had a farmer last week tell me that the Watermelon Gazpacho I made was the “Best Gazpacho He’s Ever Had In His Life”. This guy is not especially vociferous. Or social. He’s a farmer. I feel so special! Follow us at @skimkim!

It summer. It’s time for corn!!! A few markets have popped up with fresh local corn and of course, I’m gobbling it up. I make all the soups at my restaurant and it’s like a spiritual thing for me. Here is a really yummy corn recipe that I came up with and I’m telling you, use this seasonal fresh stuff. It will make it so much better!!!

Summer Corn Soup

• 3 cups whole milk
• 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 large carrot, peeled, thinly sliced
• 1 celery stalk, thinly sliced
• 1 garlic clove, pressed
• 2 cups water
• 2 large fresh thyme sprigs
• 1 bay leaf
• 1 tsp Old Bay
• Ground white pepper