Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Falling in love with this sophisticated version of a true classic has helped me to leave the days of canned tomato soups behind. The added sausage and mushrooms gives this soup substance, and help to marry the herbs and fresh tomatoes to create flavor that is at once hearty and elegant. This dish goes great with a grilled cheese sandwich made with gluten-free bread and any bold, salty cheese.
6 large tomatoes, chopped with juices reserved
2 tablespoons tomato paste
½ pound cremini mushrooms, sliced
1 pound spicy Italian sausage
1 small onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 ½ tablespoons garlic, minced
2 tablespoons olive oil
3 cups chicken stock
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 bay leaf
Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add sausage and break up into small pieces with a wooden spoon. Stir occasionally until cooked.
Add mushrooms, onions, and peppers and cook for another 8 minutes or until vegetables begin to caramelize. Add garlic and tomato paste and cook for another minute.
Add tomatoes and their juices, chicken stock and herbs. Increase the heat to medium-high and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes. Remove and discard bay leaf before serving.