I love making this soup. It is so easy – a little chopping and dropping – and a short time later, potato leek soup. Another easy and filling soups. Personally, I love to make it and freeze it for when I need something extra comforting. Just so you know how quick and easy it is, I made this batch, in about 20 minutes, while my son gave me an update on school.
I love, love, love this soup! It’s flavorful, tomato-y and super delicious. This is such an easy recipe, you will want to make a double batch and have it all week. And it serves as a great base for any tomato based soup. You can add lots of vegetables for a vegetarian vegetable soup (I’m reminiscing about my mother opening a can of Campbell’s), beans and pasta for pasta fagioli, or lentils or chickpeas for a chowder.
There is nothing more comforting to me than soup. And since it’s getting cold here in New York, I have been making all kinds of new soups.
My husband requested a “corn and potato type” soup. So I delivered with this – a spicy, hearty, bowl of goodness that has quickly become a family favorite. Try it!
Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.