|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.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems