Tomato Soup With Gruyere and Fried Capers

Mars: She is a warm and flirtatious girl, she comes to dance in the spring , promises warm winds and sunny skies and closes the door on you when you start to lose yourself in her lies.

The Rite of March, on a sunny day after four days of rain, I repeat, stops my desire. This time of year, as spring begins to flirt with winter, I love strawberries and asparagus. Soup is what I make when March decides to turn on the tap.

And when all I have is tomato soup and there are no sun-ripened tomatoes, I turn to these wonderful canned tomatoes: San Marsanas .

This is a simple and delicious soup that can be made in an hour. Make it thick and creamy or smooth and creamy without adding milk. Make it vegan by using raw vegetables and omitting the butter. Make as much or as little as you like, and change the ingredients accordingly.

Spring Summer Tomato Soup with Gruyere and Roasted Capers
Christina's first recipe
Resources:
A few tablespoons of olive oil and butter for the pan.
2 large cans whole San Marzano tomatoes, peeled
About 2 cloves of garlic, peeled and finely chopped
1 medium onion, peeled and finely chopped
Peel 1 or 2 medium carrots and cut them into small cubes
1 bay leaf (optional), remove the strands, cut into small cubes
4 cups good organic chicken stock (I used homemade or Pacific Organic, low sodium )
You can get chopped fresh basil or a few sprigs of fresh thyme or 1 teaspoon of dried
Sea salt and freshly ground black pepper to taste
1-2 tablespoons of bell pepper, washed and fried
1-2 tablespoons of Gruyère cheese
preparation:
Prepare a large pot on the stove.
Place the oil and butter in a pan over medium-high heat. When hot, add onion, carrot and optional celery and cook until soft, about 7 minutes. Adjust the flame so that the vegetables do not burn.
When the vegetables are soft, add the garlic and cook for another minute, stirring to prevent the garlic from burning.
Turn off the heat and transfer the vegetables to the pan.
Add the tomatoes to the pan and chop, remove the glass from the pan and then add to the pan.
Increase the heat in the pan to medium-high and add the chicken stock and thyme, if using.
Bring the soup to a boil, then lower the heat and simmer for about 1/2 hour or until all the vegetables are very, very soft. During this process, the liquid will reduce a little.
Adjust seasoning with sea salt and black pepper.
After cooking, turn off the heat and let the soup cool a little. If using chopped fresh basil, add it now.
Blend soup to desired consistency with an immersion blender directly in the pot or by transferring to a food processor or blender.
If the soup is too thick, add a little more soup.

To serve elegantly, ladle the soup into wide, shallow, warm bowls and garnish with roasted capelin and grated Gruyère cheese. Use it when the weather is unpredictable!

Chef's Notes:
Sharp eyes will notice that the photo above is watermarked in 2014, which is when it was actually taken. I usually make this soup cold and the recipe looks better in this photo.

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