Uncondensed Tomato Soup

Mmm, tomato soup, so comforting and so incredibly easy to make from scratch, blowing the condensed version away. We eat it often, different variations. I often make a quick, brothy version for lunch, stirring in spinach or broccoli or whatever veggies sound good.  There’s always delicious pappa el pomodoro (tomato and bread soup), quick to make, yet thick and luscious. And tonight’s version, a Michael Chiarello classic, with lightly roasted tomatoes and aromatic vegetables, simmered together and pureed with a bit of cream.  I grilled bread to float in the soup and that, my friends, was dinner. (Note: I find this recipe really serves two people, not four, especially if one of them is a hungry guy. Named John. I also skip the butter and use half the cream – or less – with great result.)