It's easy to get so caught up in the idea of eating seasonally that we forget that there are certain things that aren't necessarily seasonal, for example vegetables grown in hothouses or greenhouses like Belgian endive, cucumbers and mushrooms, also preserved produce--jams, pickles, chutney, frozen and canned foods. Which brings me to canned tomatoes
glass teapot set, which are a great choice for recipes since fresh tomatoes are in season for a fairly short period of time.
While I wouldn't use a canned tomato on a sandwich, they are a must for most tomato based sauces. Lately I've come to appreciate canned fire roasted tomatoes for their lovely smoky flavor. They are great in stew or chili and a sneaky shortcut when making this zippy soup. A nice option in this shoulder season when somedays still feel like Winter
baby bed, it's something you can make from pantry staples--a few aromatics, cans of tomatoes and broth. Having tried many brands of fire roasted tomatoes, I like Hunt's best and while I prefer homemade, Swanson's is the only canned chicken broth I use.
Another little trick in this soup is the addition of cream cheese. I don't typically keep heavy cream on hand so I am always looking for other ingredients to add creaminess to recipes
amway. In this case a tiny bit of cream cheese adds a lot of richness. But in all honesty this soup is really wonderful even without it.
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