Here's the basic ingredient list,
salt / sugar
And even the garlic is optional.
celery / carrot
other vegggies like diced butternut squash or pumkin
red bell (jalapeno)
basil, thyme, oregano, dill, parsley, sage, etc.
red pepper flakes
white wine, red wine, balsamic
blah, blah, blah....
And once the basic soup is finished the possibilities are endless,
barley (my fav)
white beans, garbanzos
cheeses, parmesean, chedder / jack, gorgonzola, etc.
greens, spinach chard, etc.
protein, chicken, hamburger meatballs
Good Lord, I could go on and on....
As I mentioned in an earlier post, I made this in a tradional soup making method of sauteing onion, celery, carrot, in olive oil, (adding the garlic in the last minute). In my last batch I added 1 fennel bulb diced, along with these. I sauteed them for about 10 minutes, and then turned the heat down to low to let them cook and carmelize longer while I diced the tomatoes, which took about 15-20 minutes.
Because I was uaing a foodmill, which removes the skin and seeds at the end, I added diced tomatoes, skins, seeds and all, along with 1/2-1 cup chicken stock, tasted for seasoning (salt), brought it to a boil, and then turned the heat down to low and cooked it 10-15 min., slightly covered.
When cool enough to handle I passed it through a food mill and tasted for final seasoning if needed, salt and sugar....done! I've been going super light on salt these days, and opting to not add sugar, as I get enough sugar in other foods I eat (although I admit, a little sugar, or brown sugar would make it super yummy....ok, next bowl I'll add a pinch of sugar!) I've been adding pre-cooked barley to mine and whatever protein I have on hand.
To skin and seed tomatoes without a food mill, bring a large pot of water to a boil. Score the bottom of the tomatoes with an "X" and drop them into the water for 20-30 seconds, then remove. Peel back the skins, cut them in half lengthwise (romas) and pull the seeds out with your fingers over a bowl,or the sink.