The weather is starting to take a turn, and it’s debatable whether it’s for better or worse. There is a definite bright side, and it’s not the skies: it’s soup season. Right when you’ve started unrolling your blankets, and reminiscing about fire places, that’s the time to stick a pot on the stove top.
I think everyone has a memory of tomato soup warming them up from the inside out. Tomato soup is one of those comfort food classics, that like coke, doesn’t need a new formula.
Tomato soup + me + spoon = happy.
That’s why I took the liberty with this recipe to not reinvent the wheel that’s been rolling smoothly; instead I played with it just a touch. While making this soup I couldn’t help but think about matbucha, the tomato based salad Jews have been drowning their challah in for generations throughout the Middle East. Its acidic touch of lemon and hint of cumin is what makes the salad so popular among noshers of all ages.
I added some lemon juice and spices similar to the ones found in matbucha, and some sweet peppers to give it a touch of unexpected flavor that’ll warm you up like an Indian summer.
