Tomato Soup with Lemon and Herbes de Provence

One cold winter day in 2007 I came home from work late morning, displaying all the symptoms of approaching upper respiratory ailment. I intended to make chicken soup and take a nap.

I didn't make chicken soup at all. Instead I made a very tomato-y soup with a dash of orange rind and lots of thyme. It was inspired by a similar recipe at Epicurious, adapted to my taste buds and to the ingredients I had on hand.

Tomato Soup 

• 4 cups chicken, turkey or vegetable stock
• 1 can Italian-style diced tomatoes
• 1 large celery rib, finely chopped
• 4 garlic cloves, minced
• 3 strips of fresh orange zest, minced
• 2 teaspoons fresh thyme
• dash red pepper flakes
• one bay leaf
• 3 Tablespoons extra virgin olive oil
• 3 Tablespoons tomato paste
• additional water as needed
• 1 tablespoon parsley
• dash or two herbes de Provence to taste

Options: Rice, chicken, a dash of fennel seeds. The original recipe calls for saffron, but I had none.

Cook onions, celery, garlic, orange zest and pepper flakes in olive oil for about five minutes in a stock pot. Add soup stock, tomatoes, tomato paste and bay leaf. Bring to a low boil, then simmer uncovered. Taste frequently and add water as needed. You may need to add some sugar at this point. After about a 40 minutes, remove bay leaf and add parsley and herbes de Provence.

I also tossed in some leftover cherry tomatoes, chopping them to a paste first.

This soup tastes as though it would cure a cold. Really.