|Serves||2 to 4|
Marjoram’s sweet flavor is a great balance to the acidity of tomatoes, and it elevates this simple soup to something special. I love to eat this soup with a grilled cheese sandwich and a lightly-dressed salad of bitter greens, like mizuna. Its full, bright flavor is wonderful as is, or if you’re feeling luxurious, try it with the optional heavy cream.
|2||Tbsp. extra-virgin olive oil|
|1||medium shallot, finely chopped|
|1||large can (28 oz.) tomatoes|
|1||heaping tablespoon of marjoram leaves, from about 4 sprigs|
|1½||cups stock, hot|
|⅓||cup heavy cream (optional; see Note)|
|~||Salt, to taste|
If you’d like to make this soup in advance, reserve the cream until you are ready to serve it.
Related article: Tomatoes in winter
This content is from the Jen Smith collection.
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