The deli at our local grocery serves such a wonderful vegetable soup that many days I’ll get two large servings—at 12 oz. each, a little less than a quart—and make a lunch of that with saltines and tea. Such was my intent yesterday when I strolled in, found the soup bin empty and was told that the vegetable soup was discontinued for the summer, since “nobody eats soup when the weather is hot.”
Well, you know what? Yes, they do, and not just those prissy vichyssoises splashed across the pages of food magazines in June. We’ve enjoyed fresh vegetable soups for centuries here, and rightly so, since the American South produces the finest vegetables on the face of the planet. (There; I’ve said it, the gauntlet is flung. The ball’s in your court.)
Here’s my recipe, which starts with two quarts diced canned tomatoes and juice. If you’re lucky, you’ll have a talented, industrious gardener who cans, and you will have in your larder their red gold. If not, Contadina is the best. Sauté one large diced white onion with three or four diced ribs of celery and two cloves minced garlic in just enough vegetable oil to coat. To this add two cups water or two cups broth, vegetable broth preferably, but a weak chicken will do—in place of veal, you understand—pour this into your lowly-shimmering, beautiful tomatoes along with a cup or so of frozen diced okra, thawed and drained then find something else industrious or enlightening to do for a half-hour or until the onions and okra have surrendered their integrity to the essence of the mélange.
This is your base for the dozens of beautiful vegetable soups you will make throughout the growing season with fresh vegetables. Starchy-ish fresh peas and beans, even green beans, should be parboiled until tender before adding, and I wouldn’t add fresh corn at all, but that makes me an exception. Always add water because evaporation happens, and water is the preferred replacement. I like to add a little V-8, and I always seem to have a half an onion in the fridge I can use. Fresh squash can be diced and added raw, as it tends to meld as does—it should go without saying—fresh okra. As to herbs, I’m frugal; a pinch of thyme and a smidgen of oregano do just fine. Add salt with care and heat seasoning at the table. And yes, you can serve this warm or chilled.