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10.27.2008

Your work is done

I’ve been a little wishy-washy, I know, about the coming of fall this year. One minute, I’m moaning about wool scarves and rain and the end of the world, and the next minute, I’m chirping giddily about kale and apples and flannel sheets. It must be hard to keep up, and I’m sorry about that. If it’s any consolation, know that I too have a hard time keeping up, and I’m the one doing the moaning and chirping. Fall makes my head feel spinny.


Fall also, incidentally, makes me absolutely crazy for soup. C-R-A-Z-Y. Does anyone else experience this phenomenon, or is it my own peculiar seasonal pathology? I mean, is it weird to set the table with only napkins and spoons for weeks on end? Is it sad to eat a diet composed entirely of soft foods if you are under the age of ninety and still have a full set of teeth? Because there is a lot of soup in my life right now, and I intend to keep it that way until sometime in early to mid-2009. No matter how I feel about other aspects of fall, I am consistent, at least, about soup, and I hope that counts for something.


I’ve written about a decent number of soups here in the past few years, but there is one that I seem to have, until now, completely forgotten to mention. It’s a tomato soup with red onion and cilantro stems, and it is the most effortless, biggest-bang-for-your-buck soup in my repertoire. There are, of course, a million recipes out there for tomato soup, but this one, I think, is worthy of note, both for its utter simplicity and its unusual seasoning. It’s bright and warming, and though it is nothing but good for you, it feels surprisingly hearty, which makes it perfect fall fare. It is also one of my mother’s favorite soups, and that’s a solid endorsement, because the lady is a very fine cook. She’s the one who found the recipe, actually, in the April 1995 issue of Martha Stewart Living, in that “What’s for Dinner?” section with the perforated, tear-out recipe cards. (I love that section.) I was in my sophomore year of high school at the time, and though I can’t entirely endorse my taste in that era - my wardrobe back then consisted largely of mouse-brown oversize men’s pants that I bought for 11 cents each at a thrift store in Edmond - I did know a good soup when I tasted it. In the years that followed my mother’s discovery of this recipe, we ate it on a regular basis, usually with a dab of sour cream on top. Even my father liked it, which says a lot, since I remember him mainly as a cream-soups-and-
clam-chowder kind of guy.

But recipes come and recipes go, and for a while, I kind of forgot about that old tomato soup. I am often distracted, I should admit, by the shiny lure of a new recipe, and sometimes, against my will, the older ones wind up ignored. I can’t help it. But this past weekend, my mother happened to mention the tomato soup, and I thought, Oh, right! That soup with the cilantro stems! No matter the time of year, tomato soup always sounds good, doesn’t it? Fresh tomato season may be over, but canned ones don’t care about the calendar. So I went to the store, and today, in a grand total of 40 minutes - 30 of which I spent sitting at the kitchen table, writing this - I made a potful. Basically, you start by warming some olive oil in a large saucepan, and then you dump in a diced red onion and one clove of garlic, minced. While they cook, you mince half of a jalapeño and chop up the stems from one bunch of cilantro. That’s my favorite part of the whole recipe, those cilantro stems. I don’t know about you, but ordinarily, when I buy cilantro, I use only the leaves. Until this recipe came along, I didn’t know that the stems could be used at all. But the truth is, they have loads of flavor, fresh and sprightly and clean, and their delicately crunchy texture is perfectly suited to a rustic, chunky soup like this one. So you add them, along with the jalapeño, to the softened onion and garlic, and then you pour in the juice from a can of tomatoes, the tomatoes themselves, and some water. Bring it to a simmer, and ba-ding! Your work is done. Now, go sit down with a glass of wine. Dinner will be ready in half an hour.

Thank you, Mom.


Tomato Soup with Red Onion and Cilantro Stems
Adapted from Martha Stewart Living, April 1995

For this recipe, I like Muir Glen canned tomatoes.

1 Tbsp. olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 Tbsp. fresh lime juice
Sour cream, for serving

Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes. Add the salt, pepper, cilantro stems, and jalapeño, and stir well. Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan as well. Add 2 cups water, and stir to combine. Simmer for 30 minutes. Add the lime juice. Then taste, and adjust the seasoning, if needed.

Serve hot, with a dollop of sour cream.

Yield: 4 servings

92 Comments:

Blogger Deanna said...

I'm sure this is good, and easy, and healthy, and if i find myself about to throw cilantro stems in the garbage I might stop myself and make this soup. But i've never understood the point of recipes that have "one clove of garlic". Really? One clove? Is that every actually enough garlic?

(The answer is no, by the way.)

10:05 PM, October 27, 2008  
Blogger Courtney Putnam said...

Molly,

Ah yes, I get that wishy-washy fall confusion, too. And I, too, become enamored with soups as soon as the leaves change color.

Your tomato soup sounds lovely! I love the addition of lime and jalapeno to the recipe. Spicy and soup-slurping good.

Courtney

10:08 PM, October 27, 2008  
Blogger Koriann said...

I've been making soup like crazy, too. I made beef stew on the first day of autumn and that just opened the flood gates. Or the soup gates, as it were.

10:15 PM, October 27, 2008  
Blogger andrea said...

ooh i can't wait to try this. it sounds like just what i need these days!

10:23 PM, October 27, 2008  
Blogger Molly said...

Deanna, you sound like Brandon! The man cannot get enough garlic. Personally, I think one clove does do a little something here. It's not a prominent flavor, certainly, but it adds a bit of depth. You could use more, though, if you want.

Courtney, it sounds like a soup night is in order sometime soon! We should get Olaiya in on the action and make a plan...

Koriann, I love the idea of soup gates! Heee.

Happy soup-making, Andrea!

10:26 PM, October 27, 2008  
OpenID rachelk said...

I have to say that this is the first time in your blog's history that I have not wanted to run out and make the highlighted dish, but not your fault because tomato soup is on the hated list, but was still so excited to see an entry that I eagerly read the whole way through. You have the power to make me want to read anything you write about! And yes using cilantro stems was new to me too, until Thai cooking, we also use the roots in that too! [Oh, and consolation for dissing the soup I will let you know that a certain highly esteemed pastry chef was over for dinner the other night and could not stop drinking and extolling the virtues of the lemonade (mint instead of basil) that I made from your recipe! It was fabulous!] xoxo

10:42 PM, October 27, 2008  
Blogger Gemma said...

It is definitely soup season for us too. It was really properly cold for the first time this year yesterday so I made our standard root vegetable soup (or 'almost any veg soup' as I think of it). I'm going to try and write about it during my lunch break today but in the meantime I'm going to go and wrap up warm for the onset of winter in London.

12:44 AM, October 28, 2008  
Blogger Samarahuel said...

I was in Italy for a little vacation most of October. Before I left, I was all excited to get away from the chilly air and get a little tan. On the plane back home I was dreading the cold and contemplating the sorry fact that my sun-kissed skin will be hidden under jeans and sweaters and scarves until it disappears again. But now, after driving down country roads lined with beautiful trees in their autumn best to a farm to collect a big load of pumpkin and squash, I'm lamenting that I missed the transformation from summer to fall and there are so few days left of this lovely season! Oh well, one can't have everything. :)

The soup sounds fantastic, by the way. I like that it's thrifty, with the use of the usually-discarded stems, and different from the usual tomato soup without being fussy. It's perfect!

1:45 AM, October 28, 2008  
Blogger Victoria said...

I made your kale. It was good, AND it was pretty. I served it with crisp (crisp, crisp - did I say crisp?) whole chicken legs and turnip and parsnip puree. So you can imagine how nice it looked nestled on the plate next to them.

I haven't made the apple tart yet - but I do have Platter of Figs, and it - like you - is beckoning me to come hither, so I shall try it soon.

But THIS soup is already on the menu for Saturday's lunch.

Can you tell us what you serve WITH soup when you have it for dinner - a salad, bread, a muffin, nothing else but a big glass of wine? I'm curious.

2:33 AM, October 28, 2008  
Anonymous majmilys said...

No, it's not only your own "peculiar seasonal pathology" ;) I have the same at the moment. There's nothing better for me for a dinner after cloudy day but some hot, colorful soup. Thank U for nice recipe for it, I'm going to break my mum's domination at home in "tomato soup" topic;P

2:37 AM, October 28, 2008  
Blogger Blushing hostess said...

I too will eat pretty much any soup! Stems, I never considered it. But I am willing to try. And once those jalapenos are disarmed they make very piquant additions. This is a lovely, new thought. Thanks!

3:23 AM, October 28, 2008  
Blogger Michelle said...

I've been on a non-stop soup binge since the end of August. It doesn't matter if it's still warm and sunny, the first hint of "back-to-school" in the air makes my body/mind/spirit believe that it's fall.

I love that this soup saves the cilantro stems from the compost bin! Parsley stems get thrown into the stock bag in the freezer, but I can't bring myself to throw in cilantro in case I serve it to someone who has the cilantro soap enzyme (or is it lacking the enzyme? I can never remember). But taste aside, cilantro has been shown to remove mercury from the body, so eat up!

5:07 AM, October 28, 2008  
Blogger Warm Bunny said...

I must admit I make soup all year round! I'm laughing right now because my most recent blog post is about good ol' 49 cent *canned* tomoto soup. Garlic MAKES the soup, sister!

5:56 AM, October 28, 2008  
Anonymous Jacoba said...

I, on the other hand, adore tomatoes. I eat them in buckets, raw and from the market and any dish that contains tomatoes peaks my interest. I also, love soup and this is just up my street. Did you know that tomatoes actually heal scar tissue - and quickly too???

I am exhausted today, haven't slept for more than three hours the past few days because we moved our website from the comfort of wordpress to our own dotcom. Let me tell you - I do not envy big company that has to do this!! Not easy - and your soup is so perfect for today that it feels almost uncanny.

Thanks for being one of my absolutely favourite sites always.

6:06 AM, October 28, 2008  
Blogger Andrea said...

I had thought that I was so clever! I made some soup suspiciously similar to this one not too long ago. Who knew that I was really just channeling Martha Stewart?

6:15 AM, October 28, 2008  
Anonymous Katharine said...

Hi Molly,

I thought you might want to know that I clicked on one of your soup photos to enlarge it and my work's server/master eye-in-the-sky "Forbid" me from looking at it, "Outlaw category: Pornography" ;) That's good stuff...

Thanks for making my day!

6:17 AM, October 28, 2008  
Blogger The Sassy Kathy said...

It's funny because until recently, I really despised pretty much all soups. They bored me. But recently, I've been craving soups like crazy. A restaurant in my town makes the most glorious minestrone ever (especially when doused with a generous portion of parmesean cheese) and I have been getting it at least twice a week. The other night I went out to dinner and actually ordered Pasta Fagiole as part of my meal. This is unheard of! But yes, suffice it to say that soup is in the air! Thanks for this recipe.

6:19 AM, October 28, 2008  
Blogger Chelsea said...

I can think of few things that can warm a house as nicely as a simmering pot of soup on the stove. I think I live on hot soups and warm-from-the-oven crusty bread with butter for at least 6 months out of the year... You are certainly not alone!

6:53 AM, October 28, 2008  
Blogger Jesse said...

I think I used to make this very recipe - back in 95 I actually was flipping through Martha every now and then. How funny - it completely fell off my radar. Too many recipes in the world!! So why is it that so many delicious things that you can do with tomatoes require cooking, when tomatoes grow in summer (too too hot to cook here)? So unfair. I believe I was bemoaning the same thing about eggplants the other day and those do not unfortunately come in a can.

7:02 AM, October 28, 2008  
Blogger maggie said...

How interesting! I have never heard of using cilantro stems. I'd love to try this tonight (it's a rainy day in nyc) but my freezer is stuffed to the gills with...soup.

7:39 AM, October 28, 2008  
Blogger Adrienne said...

Oh MAN I love soup. It's the only reason I can tolerate winter in Boston - I look forward to soup weather. I think I even have everything to make this in my pantry... oh and I may have mentioned this on the appropriate post, but I feel like I have to say it one more time: the kale was unbelievable :)

7:40 AM, October 28, 2008  
Anonymous Erin said...

I actually have had to stop myself from posting too many soups on my blog. I love soup and the combinations are endless. . . and delicious.

7:57 AM, October 28, 2008  
Blogger A Day That Is Dessert said...

I'm going to try this one! We've been having soup twice a week this month. I know what you mean about trying new recipes and neglecting the old...my husband keeps a list of his faves so he can make requests!

8:24 AM, October 28, 2008  
Blogger LadyConcierge said...

This sounds like a soup that I love - we call it Mexican Tomato Soup. Throw a couple chunks of avocado in the bowl and ladle the soup over it...mmmm!

8:45 AM, October 28, 2008  
Blogger Michelle said...

Sounds perfect! And that's saying a lot coming from a gal who started a blog called Le Potage. My daughter, who lives in Edmond, by the way, is an absoulute soup addict. I'm going to try this out on her this weekend. I wonder if she's wearing clothes from that same thrift store?

8:56 AM, October 28, 2008  
Blogger The Mouse said...

I always think of the combination of lime, jalapeno, and cilantro as a summer flavor group that comes in the form of guacamole, salsa, or corn salad. I was sad to leave it behind, so thank you for coming up with something that reenvisions those for fall!

9:08 AM, October 28, 2008  
Blogger Cheryl A said...

That pathology strikes me too. Chili fits the bill too. That's a good thing because my Monster won't eat soup and I refuse to cook a different meal for her.

9:13 AM, October 28, 2008  
Blogger Annette said...

M.... I adore soup. It's one of the reasons I love autumn and winter. I've been looking for a good tomato soup, preferably one that doesn't require any blending. This Mushroom Leek Soup is also delicious.

Now I want to go home and make soup.

9:19 AM, October 28, 2008  
Blogger Emmett & Pendy Bowers said...

Thanks so much for tonight's supper idea! Can't wait to get home and make this soup. I'm lazy, though, and will be buying chunky diced tomatoes. :)

I love your blog and miss it when it doesn't move to the top of my blog roll for a while.

9:25 AM, October 28, 2008  
Blogger Inne said...

I've been living on soup for almost 2 months now (and I'm well below 90 years old). This soup certainly has the easiest recipe I've ever come across.

9:55 AM, October 28, 2008  
Blogger Dana Treat said...

I make soup for my clients all fall and winter. I either make it as a main course or instead of a salad as a starter. I can't get enough of it either and I hope they love it as much as I do! I also love recipes that include the cilantro stems - less waste that way. Thanks for your incredible blog - I have been a lurker for a while now.

10:14 AM, October 28, 2008  
Blogger Nate-n-Annie said...

Looks like a really wet salsa. Makes me wanna crumble some tortilla chips on top.

10:50 AM, October 28, 2008  
Blogger jora said...

I marked this recipe years and years ago in my Martha's What To Have For Dinner cookbook (it's an oldie but goodie, you should seek it out....). I am definitely trying it now! And by the way, I am a HUGE soup person. I could eat it all year long, actually. :)

10:54 AM, October 28, 2008  
Anonymous eli said...

This soup sounds great. Definitely going on my "to make" list. I do wonder though, is there anything to be gained from using whole canned tomatoes and chopping them yourself as opposed to just using a can of diced tomatoes?

11:06 AM, October 28, 2008  
Anonymous Vida said...

Molly, you can't imagine how this soup suits my larder. I happen to have the last of my summer cilantro in the garden, I have jars of my homemade bottled tomatoes from this year's harvest and red onions abound here in Greece. The weather is JUST turning slightly chilly... perfect for this ole tomato soup. Will add a good dollop of our own EVOO as well before serving. My husband is going to swoon (used to at the sight of me, but now need the help of your tomato soup!) Thanks!

1:25 PM, October 28, 2008  
Anonymous dana McCauley said...

If the looks of so many other blogs is any indication, your soup cravings are shared by many!

I've been working on a soup project for a client and have literally had soup every day for two weeks. Not bad work if you can get it. : )

1:53 PM, October 28, 2008  
Blogger Carrie said...

This recipe is so logical and illogical to me at the same time. I'm a wholehearted soup addict the moment the heat comes on. But cilantro stems? I rave to one of my good friends that her cooking is so thoughtful because she never, ever uses the stems. Not even on a weeknight.

Do you eat your soup with bread every time?

1:58 PM, October 28, 2008  
Blogger Grace said...

Fall is definitely soup season in my mind, too. Good tomatoes are getting scarce here, but squash are just picking up. Mmmm...squash soup!

2:02 PM, October 28, 2008  
Blogger Snooky doodle said...

I m not much of a soup eater. But I enjoy a nice soup in winter, It s very warming :)

2:10 PM, October 28, 2008  
Blogger Samie said...

It's definitely soup season here too! Soup gates opened after Thanksgiving here in Canada with Turkey-Vegetable broth, and then it seems as though we've had a continuous supply of soup here. Coincidentally, we had just made a tomato soup before I read this post...seems we'll be having more before long! Thanks for the recipes, and lovely food anecdotes every week!

2:41 PM, October 28, 2008  
Blogger Shannalee || Food Loves Writing said...

You're adorable, Molly. And I wholeheartedly agree about cold weather and soup (having just had some chicken noodle for lunch and currently craving something butternut or pumpkin)!

3:28 PM, October 28, 2008  
Blogger Elspeth Pierson said...

Molly—

I just settled in with a bowl of the soup. It was absolutely delicious, and the best part was I didn't feel the least bit bad about going back for a second helping. I liked it so much, in fact, that I'm hoping to get your permission to post a revised version (with credit and a link, of course, to you and Martha) on my blog: www.diaryofalocavore.com. Let me know what you think!

Best,
Elspeth

4:20 PM, October 28, 2008  
Anonymous nicolette said...

Molly, my sister and I are crazy about soups, especially right now in the midst of 40 degree weather and snow flurries! One of Martha's is my current standby as well. And cilantro is my favorite herb! Can't wait to try this soup, and can't seem to go wrong with it!

6:29 PM, October 28, 2008  
Blogger Molly said...

Hi guys. Glad you like the sound of the soup! And thank you, as always(!), for all your comments. I hope you know how much I love reading them. To answer a couple of your questions:

Victoria, let's see. When we eat soup, we generally accompany it with bread and cheese. That's sort of my holy trinity when it comes to cool-weather standby meals. We sometimes have a salad too, but bread and cheese is a must. This particular soup would be nice with a sharp white cheddar, I'd say.

Good question, Eli. It would probably be more efficient, yes, to use a can of diced tomatoes instead of buying the whole ones and chopping them yourself. But personally, I do notice a bit of a difference between the two types. I can't quite put my finger on it, but I prefer the flavor and texture of whole canned tomatoes. Also, I like the irregular look that results from chopping them coarsely by hand. But really, you could go either way.

Carrie, well, I guess I don't eat bread with my soup every single time, but most of the time, yes.

Elspeth, you're more than welcome to post about it! Of course! I'm so glad you liked the soup.

7:46 PM, October 28, 2008  
Blogger jen said...

made this tonight, thank you.
it was delicious and oh so autumn.

9:02 PM, October 28, 2008  
Blogger Angie said...

I saw this recipe this morning and absolutely had to make it for dinner tonight. So good. So flavorful. So what I was needing. Thank you!

9:10 PM, October 28, 2008  
Blogger natalia said...

i get just as crazy about soup this time of year.
even living in florida where the weather isn't as harsh, a warm bowl of soup is the perfect meal every night.

9:27 PM, October 28, 2008  
Blogger Mama JJ said...

Well now, that's a new one---cilantro stems. Thanks for the tip.

-JJ

3:40 AM, October 29, 2008  
Blogger shari said...

we are crazy for soup too. i'm thinking today is a good day for it. i'm home with a bad case of the sniffles. hope you are all warm and cozy today. xox

6:40 AM, October 29, 2008  
Anonymous Pirouette said...

Despite the fact that it is still 90 degrees in Los Angeles, I am definitely a soup junkie. Thanks for this recipe, as I am always concerned about the sodium level in soup.

10:36 AM, October 29, 2008  
Anonymous meg said...

I too share in your love of soup. Most of my soup-love comes from one fall/winter a few years ago when I worked in a little locally owned cafe. We had a different soup each day and they were so good! One of my favorites was Tomato Chicken Soup. It has tomatos, chicken and cream, and it's lovely. :)

4:06 PM, October 29, 2008  
Blogger Jae Young said...

You are a mind reader. When it's cold, all I crave is soup, soup and soup. I was particularly craving grilled cheese and tomato soup, so you are like an UBER mind reader. And I totes agree that more than one clove is necessary. Always <3

6:25 PM, October 29, 2008  
Blogger michaela said...

i've been crushing soup as well and baking bread to go along with it! plus some petite fromage from metropolitan market and you have a quick lunch for a pacific northwest fall. i'm traveling for work this week and left e with a pot of creamy potato, leek and fennel-along with other treats.

8:51 PM, October 29, 2008  
Anonymous laura said...

yum, this was our dinner last night... despite being attracted to the simplicity of the flavours, there were some other vegies desperate to be used out of the fridge, so they were cubed and went in too, as well as some fresh ginger. i loved the lime juice at the end and the whole dish was warming and delicious!
thank you.

11:58 PM, October 29, 2008  
Blogger Nancy said...

I was quite proud of myself this week for having rescued a James Beard recipe for Rice, Lamb, and Lentil Soup that always tasted delicious but looked like someone tossed his cookies in the Dutch oven. (Lentils and rice in brown broth. Think about it.) I thinned it out and added carrots and celery for color and hey presto, we had a dinner that the kids didn't scream at.

6:11 AM, October 30, 2008  
Anonymous jenny said...

ssooooup! the day the furnace came on my husband and i simultaneously declared SOUP SEASON!! we make all our own breads and it's been a month of pure bliss! we'll be sure to throw your tomato into rotation :))

7:16 AM, October 30, 2008  
Blogger Meal Mistress said...

Delicious! Soups on is right! It is chilly here in Chicago! I am a personal chef and made this soup for a family and substituted some fresh roasted green chile in place of jalapeno to ease the spiciness and to give it an extra "kick" of vitamin C!

9:47 AM, October 30, 2008  
Blogger maepress said...

soup IS one of the saving graces of having to say good-bye to summer. Unfortunately my 5 year-old-daughter has a poem she recites "flea flea a cup of tea, I hate soup and soup hates me"
I'm determined to win her over! (she does usually like soups with noodles though, when not in a stubborn mood :)

10:48 AM, October 30, 2008  
Anonymous rebekka said...

Just to let you know, I make just about everything you post on this blog. And most of what you write about in the magazine. I can't get over how much I love every dish you rave about! So just writing to say the boiled Kale is my new favorite dish, and the apple tart is insane. Sorry if I sound like a stalker, but just wanted to say thank you for making it so easy for me to decide what to have for dinner!

-Rebekka

12:01 PM, October 30, 2008  
Anonymous Haley said...

this soup sounds fantastic! i didn't know you could use the stems of cilantro either. i'll have to keep this recipe on my "to-try" list seeing as its still around 85 degrees where i am.

2:30 PM, October 30, 2008  
Anonymous Jenn said...

I made this last night for a last minute get together with grilled gruyere cheese sandwiches, and it was a hit! Next will make with some shredded chicken and tortilla strips!

Been craving an excuse to make soup. thanks!

Jenn

3:09 PM, October 30, 2008  
Blogger Samarahuel said...

To Eli regarding diced tomatoes vs. whole:

I was watching an old episode of Good Eats, the one on tomato sauce, and he reminded me that "the more something is processed, the less it will taste like itself," hence the whole tomatoes in his recipe and in this one. He also said that seeds make a sauce bitter, and I imagine it's harder to get the seeds out of a can of diced tomatoes than it is to remove them from each whole tomato. That said, I would be tempted to use diced on occasion, with the seeds, just to make this simple soup even easier.

9:20 PM, October 30, 2008  
Blogger ask the booth said...

oh thank you for this one! i collect good soups for the fall as well. i love your blog!

5:49 AM, October 31, 2008  
Anonymous Hillary said...

I like this tomato soup recipe because it looks like it has a lot of texture! I'm not a fan of homogenous plain liquid tomato soups but this one looks good!

9:48 AM, October 31, 2008  
Blogger Jessika said...

Well hey!

I lived in Edmond for a few years... and had a similar style! I never got my pants for 11 cents, but the EARC did have the cheapest prices. Is that where you frequented? I heard it shut down/relocated... I live in Portland, OR now. Fancy that!

I've got the tomatoes from the garden on the verge of spoiling (or in other words waiting to be made into soup) AND a bunch of cilantro stems from the farmer's market!

I feel that indecisiveness about the feel of the weather, especially here in Portland. I'm sure the weather in Seattle affects you similarly.

I've never commented before, but the mention of Edmond and old man pants pulled me out of the woodwork. I hope your autumn is happy and healthful!

3:24 PM, October 31, 2008  
Blogger GooberNgrape said...

yeah! Fall = soup.
...and stews, and braising. and risottos.

i never got around to making jam this summer, but i as i worked my way through corn, and asparagus, and tomatoes, they became vegetable stocks.

they brighten up the rainy season and make excellent soups.

7:25 PM, October 31, 2008  
Blogger Eileen said...

This soup sounded good, but when I saw the squeeze of lime at the end of the recipe, I knew it would be one I need to make. Love that squirt of lime juice!

8:50 PM, October 31, 2008  
Anonymous Anonymous said...

This is pow, wow, zowie good! Like pico de gallo, but heat-hot! Simply (and I do mean simply) delicious. Made it part of my grown-up version of childhood comfort food, tomato soup and grilled cheese, only the "grilled" cheese to go with this is queso blanco on corn tortilla. Once again, thank you, Molly.

1:40 AM, November 02, 2008  
Anonymous Kathy ~ Bona Vita said...

Mmmmm. Tomato soup with a grilled panini sounds delicious right about now. It brings back memories of childhood...remember, even Campbell's was tasy at the right moment. Here's another soup I love to make in the fall: http://bonavita.wordpress.com/2008/09/13/simply-onion-soup/.

5:45 AM, November 02, 2008  
Anonymous Darren said...

Sounds great! Will try it very soon. Good site!

8:04 AM, November 02, 2008  
Blogger Allison said...

oooo Molly, I am certainly going to try this soup, especially in an attempt to use up cilantro stems- I just bought a bunch actually!

The cilantro was purchased for another soup that I'm making today- roasted pumpkin, a bit of cream, corriander, cumin, nutmeg, chicken broth, and brown sugar, topped off with cheddar cheese and cilantro. It's a tasty one!

3:24 PM, November 02, 2008  
Anonymous Baoky said...

it sounds like just what i need these days!

I love the idea of soup gates! Heee.

6:58 PM, November 02, 2008  
Blogger Elspeth Pierson said...

Molly—

Thank you for sharing. You can check out the post (alas the soup is gone!) here: http://www.diaryofalocavore.com/2008/10/mollys-tomato-soup.html.

Thanks again,

Elspeth

4:53 AM, November 03, 2008  
Blogger amisha said...

soup is definitely one of the best things about fall (and winter, and early spring as well!) and i love a good tomato soup especially. thank you for this! xo

9:49 AM, November 03, 2008  
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11:40 AM, November 03, 2008  
Blogger julia said...

Making this my boyfriend exclaimed, that's one of the most delicious smells to ever leave this kitchen. i wish I didn't have martha by way of orangette to thank, but I do, thankfully.

10:05 PM, November 03, 2008  
Blogger hello jamie: said...

One of the best things about living in San Francisco is that it is soup weather MOST of the time. I feel like my blog is being overrun by soup recipes.

I've been meaning for a while to concoct a really good vegetarian tortilla soup (so underrated!) and I'm thinking of using this as a base and adding roasted corn, avocadoes, tortilla strips, etc. Cilantro stems!! I love that idea.

9:49 AM, November 04, 2008  
Blogger Rachel said...

Delurking to let you know that I think you write and photograph beautifully. Oh, and to let you know that my husband made the soup today...and we couldn't believe how good it was!

7:14 PM, November 04, 2008  
Anonymous adice said...

I tried it the other night, but added some Italian sausage and garbanzo beans. It was delicious! Thank you for the recipe!

11:34 PM, November 04, 2008  
Anonymous Anonymous said...

I made the soup last night, and loved it. It got rave reviews from my family!! I liked that it is healthy and low-cal. The cilantro stems really made the soup. Thanks so much.

7:04 AM, November 05, 2008  
Anonymous Daniel Moore said...

Weather is enticing that soup right now.

Peace

3:08 AM, November 06, 2008  
Anonymous Anonymous said...

Tried the soup the day you posted. It was tasty tasty tasty. But like most tomato things - it was even better the second day!

I was turned on to using the cilantro stems (so much flavor!) when trying a butterflied grilled thai chicken recipe from Fine Cooking a few years ago. Oh yeah!

thanks for a great standby recipe.

Jennifer in Kansas

8:25 AM, November 06, 2008  
Blogger the purcells said...

i go crazy for soup, stew or anything served in a bowl around this time of year - my pour husband has to ask after too long, "Can we eat something with a fork tonight?"

5:01 PM, November 06, 2008  
Anonymous Editrix said...

Dear Molly --

The soup was exactly as you described, maybe moreso: bright, soothing, fragrant, hearty, and delicious. I followed your recipe to the letter, except I doubled the amount -- good thing, too, since I know that the beer-rye-carroway quick break I baked to go along with it will appreciate having its sprightly pal alongside it for another couple-few meals.

You are an angel of the kitchen, and thank you for sharing your recipes.

8:33 PM, November 08, 2008  
Blogger PetiteKitchen said...

I love a warm bowl of soup with homemade bread. Great post.

12:31 PM, November 09, 2008  
Anonymous Anonymous said...

Yum! This was so easy. I took a shortcut and used a can of crushed tomatoes (and they were on sale). The soup was missing the chunky factor, so I added a can of kidney beans and dumped in some frozen corn and cooked brown rice. It made a very serviceable and cheap vegetable soup! Thanks Molly!
-Michelle

6:38 PM, November 11, 2008  
Anonymous Stephen said...

Hmm yes, the jalapeno and lime really work. In fact lemon or lime seem to be pretty damn fine for spicing anything up. Have you tried adding miso? I know the sweet-sour taste isn't everyone's cup of tea, but it really adds body (to the soup, not me, it's not high in calories) - which you particularly need if you're a vegetarian. Thanks.

11:50 AM, November 14, 2008  
Anonymous Carole said...

I was just turned on to this site. I love fresh food, and I've been looking for a good tomato soup recipe since all the canned stuff is full of corn syrup. This one sounds like a winner! Thanks.

12:39 PM, November 29, 2008  
Anonymous Mingming said...

t's funny because until recently, I really despised pretty much all soups. They bored me. But recently, I've been craving soups like crazy.

9:56 AM, December 07, 2008  
Blogger Andrea Wedewer said...

This soup was so delicious...and so easy! Like a little taste of summer while winter's sneaking up on us. Thanks for another keeper.

7:24 PM, December 09, 2008  
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1:15 PM, December 18, 2008  
Blogger caroline said...

Last weekend I was looking at some particularly robust cilantro stems that I had in the fridge, and I recalled seeing a soup recipe on here that involved little more than canned tomatoes and cilantro stems (turns out I had forgotten about a few of the ingredients, but as luck would have it I had them all on hand). So I made the soup, and it was fantastic-- I especially love the vibrant, ruby-red color. Will definitely be making it again this week; that remaining half of a jalapeno begs to be used soon.

9:04 AM, February 15, 2010  

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