Typically, I would make the Martha Stewart version of tomato soup (below), but my sister sent me one that’s a little easier (for the days when you need things to be easy…)

Melissa’s Easy Tomato Soup

1 - 28 oz can San Marzano peeled tomatoes

1 - 14 oz can fire-roasted tomatoes

1/2 onion roughly chopped

4 tbsp butter (or olive oil)

1/2 - 2 cup vegetable broth, cream or vegan half and half

Salt to taste

Put into a cast iron pot on medium for an hour. Use an immersion blender (or a regular blender in batches) until smooth. Add salt to taste. Finish with the vegetable broth or cream - add just enough to bring it to the consistency you like (if you like a less acidic soup, add cream).

So easy and delicious!

Another great tomato soup adapted from Martha Stewart’s Tomato Soup

Martha got it right with this soup recipe. Once you make this simple soup yourself, you’ll agree that buying tomato soup in a can is a shame. Plus you get the added benefit of adding as much (or little!) salt as you like, but if you’re making it for nostalgic reasons, you might as well add all two teaspoons. Let’s face it – some of us were raised on the canned stuff (and we love it!)

If you want to feel good about your salt, try Celtic Sea Salt or this amazing Norwegian Sea Salt from Salty Provisions - Double the magnesium, nearly triple the potassium over other brands. Hand harvested from the crisp, clean Norwegian Sea.

Try this soup with a delightfully simple gluten-free grilled “cheese”! Seen here with bread from Wheat’s End and vegan “cheese” from The Dill Pickle Food Co-Op.

New Development!

If you chill on the reheating of this soup, it makes a fantastic gazpacho. Top with some fresh basil and you're ready to go on a hot summer day!

Makes 6 cups

5 - 6 T coconut oil
1 medium yellow onion (chopped)
2 cloves garlic (chopped)
24 ounces jarred or canned plum tomatoes
3 cups veggie broth
1 - 2 t sea salt to taste
1/4 t freshly ground black pepper
1 t nutritional yeast (optional)
dash turmeric (optional)

Melt oil in a large saucepan over medium-low heat. Add onion, garlic and turmeric, and cook (stirring) until onions have softened (about 15 minutes). Add tomatoes, veggie broth, salt, pepper and yeast, and bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft (10 to 20 minutes).

Working in batches, transfer soup to a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra broth to thin. Let rest for 5 minutes before serving. Enjoy!

Inspired by Saveur’s Patatas Bravas http://www.saveur.com/article/recipes/patatas-bravas

One of my favorite Spanish dishes from Café Iberico in Chicago is the Patatas Bravas. This spicy dish is usually made with deep fried potatoes, but since giving up fried foods, I tried making it baked. It worked well; and gave us an amazing rendition with a spicy or mild bravas sauce and all the flavor I savored from the restaurant.

You can also make this with the potatoes fried or cooked in an air fryer.

· 3 tablespoon olive, coconut oil, or butter (vegan or otherwise)

· 2 1⁄2 pounds fingerling or small waxy potatoes (peeled or skins-on & quartered)

· 1 ½ cups crushed tomatoes

· ¼ to 1 teaspoon smoked paprika (depending on your spice tolerance)

· ½ teaspoon ground turmeric

· A dash of crushed red peppers

· 1 teaspoon dulse (optional)

· 1 tablespoon nutritional yeast (optional)

· 1 tablespoon date syrup or sweetener like sugar

· 2 teaspoons Balsamic crème (optional)

· 2 cloves garlic (peeled and minced)

· 1⁄2 small yellow onion (diced)

· Sea salt and freshly ground white or black pepper to taste

· ¼ cup mayonnaise for topping (vegan works well)

· Fresh parsley or scallions for garnish (optional)

Baking:

Preheat convection oven to 375 degrees Fahrenheit. In a small saucepan, sauté the onions and garlic with 2 tablespoons oil. Add the paprika, turmeric, crushed red peppers, Balsamic crème, and salt and pepper. Sauté until fragrant and mix in the dulse and nutritional yeast. Add tomatoes and simmer while you start the potatoes.

In a large bowl, swirl remaining 1 T oil with potatoes, salt and black pepper and place in a casserole dish with a lid. Bake for 20 minutes.

Cover the potatoes with the tomato sauce and bake {covered} for another 20 minutes. Remove the lid and bake for 10 minutes more on the top rack to thicken the sauce.

Remove from oven and add mayonnaise. Mix together and garnish with parsley and/or scallions. Let this dish rest for a few minutes and enjoy :)

Heat oil or butter in a 2-qt. saucepan over medium-high heat. Add paprika, sugar or date syrup, Balsamic crème (of using), tomatoes, red pepper, garlic, onion, salt, and pepper. Simmer tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside.

Frying:

Heat 2″ frying oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.

Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt.

If using an air-fryer, swirl cut potatoes in a large bowl with oil, dulse, salt, pepper, and turmeric. preheat for 3 minutes, and then cook for at least 20 minutes, stirring occasionally and adding a spray of oil if needed.

Drizzle potatoes with the reserved Bravas sauce and mayonnaise; garnish with parsley and/or scallions if you like. :)