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Somehow, vine ripened tomatoes are still available at the farmers market. I took advantage of this unexpected boon to make soothing tomato soup on a night when I felt less than great. The key to making truly creamy soup is to give it some heft by adding a potato or two.

A few notes: you can halve the recipe to make a smaller batch, but leftovers pair well with nearly every meal. I’ve been known to eat it for breakfast. Also, an immersion blended is essential to this recipe and an asset in any kitchen.

Serve with warm, crusty bread.

3 pounds large tomatoes, crushed
2 white onions, minced
1 large potato (about a pound), peeled and cubed
3 cloves of garlic, minced
2 anchovy filets, chopped
3 tablespoons good olive oil
1 table spoon fresh thyme leaves, minced
2 cups vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup cream
1/2 cup mozzarella, shredded
Salt and pepper

1. Heat the olive oil in a large pot over medium-low heat. Add the potatoes and cook for about 10 minutes, until very tender.

2. When potatoes are soft, add the onions, garlic and anchovies and season with salt and pepper. Sauté until onions are translucent – about eight minutes.

3. Add the crushed tomatoes and thyme. Stir well, then pour in stock. Bring the soup to a boil, then lower the heat and simmer uncovered for 30 til flavors are melded. Remove from heat.

4. Using an immersion blender, puree the soup to desired consistency. Stir in cream. Add additional liquid to thin out the soup, if needed.

5. Ladle into bowls and top with shredded mozzarella.