Soup for the season: Make mine tomato

 HALLIE EPHRON: Yesterday morning when I woke up, it was sixty degrees outside and my heat system had kicked on. The trees are turning and the humidity has dropped, and though fall began a week ago, yesterday was the first truly felt fall-ish overnight and morning.

Scarves and sweatpants and cozy socks have come out of hibernation and extra blankets are piled on my bed. I’m stocking up on candy corn, taking walks in the woods, drinking red wine instead of white, hot tea instead of ice coffee, and craving savory soups.

First up here, a rich, thick, piquant and warming tomato soup. SO easy to put together – just over an hour, from prepping through simmering, to pureeing and serving. Make it today, serve it tomorrow or the day after.

You’ll need:
- 1 large saucepan
- Immersion blender

- Olive oil
- 1 medium onion
- 2 celery stalks
- 1 T fresh basil
- Salt
- Black pepper
- Cayenne pepper
- Sugar
- 4 c chicken broth (substitute vegetable broth if you prefer)
- 28-ounce can of [I prefer San Marzano] tomatoes, crushed or chopped
- Sour cream (or heavy cream)

PREP:
1. Dice 1 medium onion
2. Dice 2 celery stalks
3. Mince 1 T of fresh basil (or use 1 tsp dried)

COOK:
4. In 2T olive oil over medium heat, saute diced onion and celery, 1/2 tsp salt, 1/8 tsp pepper, 1 T fresh basil (or 1 tsp of dried), and a pinch or two of cayenne for about 6 minutes or until the onions are soft and translucent.
5. Add the can of tomatoes and juices, chicken broth, and sugar.
6. Simmer 40 minutes.
7. Puree with an immersion blender.
When ready to serve, ladle out a portion, swirl in some sour or heavy cream, and garnish with a basil leaf.

Easy peasy. And truly delicious. Goes perfectly with a grilled cheese sandwich in front of a roaring fire or sitting outside and watching the sun set.

What are your soups for the season--something to take the bite out of the cold? Mushroom soup? Cabbage and beet? Goulash, anyone?