When I’m sick, I want a bowl of tomato soup. Here is how I go from veg to soup in 15 minutes and I don’t mean opening up a can of condensed crap.
Use a mandolin and slice up two carrots and two stalks of celery. Get them in a pan with some butter and olive oil, on high. You want small, thin bits.
Dice up an onion and a red bell pepper, add to the pan.
Put in about two tablespoons of diced up, smooshed garlic.
Add some salt and pepper.
Put a lid on the pan, set the flame to medium.
Open up one quart can of home-canned whole heirloom tomatoes (I’m using the ones I canned last year since I had none this year.) Add to the pan when the carrots and celery are almost tender.
Cook only until the tomatoes are heated through.
Puree with your stick blender.
Pour into dishes, add some heavy cream at the time of serving.
It freezes really well, and keeps in the icebox for about thee days. Add the cream after you’ve heated the soup.
I add different fresh herbs depending on what I have on hand. It’s nice with some chopped up basil, oregano, dill, chives, parsley. If I want some heat, I’ll add some cayenne or jalapenos.