With kids at home, tomato soup may be the perfect “school” lunch. It uses two cans of whole tomatoes, and make enough for several days. It goes easily with grilled sandwiches, as you might expect. Recipe copyright Catherine Walthers, from Soups & Sides.  

Serves 6

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 whole leek, washed and sliced
  • 1 teaspoon minced fresh garlic
  • 2 (28-ounce) cans whole tomatoes, with juices
  • 3 cups water
  • 1 teaspoon fresh thyme
  • 1 1/2 teaspoons sugar
  • 1 to 2 teaspoons salt
  • 1/2 cup heavy cream

1. Heat the oil in a large soup pot over medium heat and sauté the onions and leeks for 10 minutes, stirring occasionally.  Add the garlic and stir until fragrant, 1 to 2 additional minutes.

2. Add the tomatoes, water, thyme, sugar and salt and bring to a boil. Reduce the heat, cover, and simmer about 15 minutes, or until onions are thoroughly cooked.

3. Blend the soup in a blender until smooth. Return to the pot, stir in the cream and taste for seasonings.