Use up all your surplus of ripe tomatoes in this tomato soup, courtesy of A Grandfather's Lessons: In the Kitchen with Shorey by Jaques Pépin ($30). It's so creamy and flavorful, it hardly needs adorning, save for more cream swirled in. Whip up a couple batches at once, freeze it, and let it be a comforting staple you have on hand all Fall long. Bonus points if you serve it in Pépin's adorable chicken-printed ceramic bowl (he painted the designs himself). Your future self will thank you!
From A Grandfather's Lessons: In the Kitchen with Shorey by Jaques Pépin
Heat the oil in a heavy saucepan. Add the onion and cook for 2 minutes over high heat.
Stir in the garlic and thyme. Sprinkle the flour on top and mix well.
Add the water and mix it in, then add the tomatoes, tomato paste, salt, sugar, and pepper and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes.
Let the soup cool for 15 to 30 minutes, then process it in batches in a stand blender for at least 30 seconds per batch.
Stir in the cream. Serve hot or cold.