You don’t have to read between the lines to understand that comfort for my soul has been spare, and that the hard battle of repentance and walking the path of Lent has been like constantly having pebbles (maybe broken glass?), in my shoes.
Blessed be the Lord, there is soup.
Glorious, rich, fragrant soup that tantalizes the senses and fills not just our bellies, but somehow our home with all that is good. Because of soup, one of the great healers this side of heaven, not all my days or blog posts are continuously angst-y.
Warm bowls with steaming offerings gather us together, slow us, and help us enter into a place where our needs are met, our desires are fulfilled, and we experience contentment.
Go therefore and make this soup.
You shall be changed.
Fire Roasted Tomato Soup (makes 3-4 servings)
1 14.5oz. can diced fire roasted tomatoes
1 6 oz. can tomato paste
2 cups vegetable broth
¼ cup heavy cream
½ tsp. smoked Spanish paprika (Go get some. Now.)
Himalayan pink salt to taste
White pepper to taste
Puree fire roasted tomatoes in blender or food processor. Place puree in medium size saucepan (I suppose you could warm the ingredients up first and then use an immersion blender. If you have one.)
Add broth, tomato paste, paprika, and salt and pepper to taste.
Place on low flame/heat and stir often.
Bring temperature to approx. 195 degrees (not quite boiling) and slowly add in heavy cream.
Garnish with your choice of: Sour cream, green onion, Parmesan cheese, croutons, Greek yogurt, honey, balsamic vinegar, olive oil…
Not all, but a combination of a select few of the above suggested garnishes with a side of grilled cheese or panini sandwiches make for a delectable meal.
Can be doubled, tripled, or multiplied to suit your crowd.