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.

Steps

1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallot and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and marjoram, and bring to a simmer.
2. Add the stock and return to a boil. Simmer for 10 minutes over medium heat, until slightly reduced. Using an immersion blender, purée the soup until smooth and silky, then add the cream, if using. Add salt to taste and serve immediately.