Classic tomato soup fresh from the garden is comfort in a bowl

Deliciously fresh when made with garden tomatoes, this is pure comfort with canned. I like the fire-roasted tomatoes for their bits of char and a little smoke. You can hold off on the cream and just add a little more stock for a lighter soup. Serve with grilled cheese sandwiches for dunking.

Classic Tomato Soup

2tbsp. butter

1/4 c. diced shallot

1/2 c. diced onion

Salt and freshly ground black pepper, to taste

3 c. (28-oz. can) diced tomatoes with juices 1tbsp. chopped fresh thyme or 1 tsp. dried

2 1/2 c. chicken or vegetable stock, or more if needed 1/2 c. heavy cream Minced fresh parsley, for garnish

Melt the butter in a large, deep saucepan over medium-low heat. Add the shallot and onion, season with salt and pepper, and cook until they soften. Stir in the tomatoes and thyme, reduce the heat and simmer for about 10minutes. Stir in the stock and cream. Taste and adjust the seasoning and add more stock if needed. Serve garnished with the parsley. Serves 4.

Sauce:

Combine the sauce ingredients in a bowl and whisk until smooth.

Prepare the vegetables: Heat the oil in a large cast iron skillet over medium heat. Add the mushrooms and cook until they release their juices and begin to brown at the edges, 5to 7minutes, stirring occasionally.

Add the celery and carrot and saute until the vegetables brighten in color and are crisp-tender, 2 to 3 minutes. Add the garlic and saute until fragrant, about 15seconds. Add the sauce and stir to coat, then remove from the heat. Stir in the scallions and cilantro.

To serve, spoon a little rice in the center of a lettuce leaf. Top with some of the mushroom mixture. Garnish with toasted sesame seeds and additional cilantro, if desired, and a squeeze of Sriracha.

METRO CREATIVE SERVICES Tomato soup is a favorite - especially when paired with grilled cheese.

2tablespoons red miso paste 1tablespoon soy sauce or tamari 1tablespoon unseasoned rice vinegar 1 tablespoon mirin 1 tablespoon toasted sesame oil 1 tablespoon grapeseed oil 1garlic clove, minced Filling: 1 tablespoon grapeseed oil 12ounces shiitake mushrooms, ends trimmed, chopped 2celery ribs, finely diced 1large carrot, finely diced 1garlic clove, minced 3 scallions, white and green parts thinly sliced 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for garnish 1cup basmati or jasmine rice, cooked per package instructions Little gem lettuce leaves, about 10to 12 Toasted sesame seeds for sprinkling, optional Sriracha sauce for drizzling