Deliciously fresh when made with garden tomatoes, this is pure comfort with canned. I like the fire-roasted tomatoes for their bits of char and a little smoke. You can hold off on the cream and just add a little more stock for a lighter soup. Serve with grilled cheese sandwiches for dunking.

2 tbsp. butter

1/4 c. diced shallot

1/2 c. diced onion

Salt and freshly ground black pepper, to taste

3 c. (28-oz. can) diced tomatoes with juices

1 tbsp. chopped fresh thyme or 1 tsp. dried

2 1/2 c. chicken or vegetable stock, or more if needed

1/2 c. heavy cream

Minced fresh parsley, for garnish

Melt the butter in a large, deep saucepan over medium-low heat. Add the shallot and onion, season with salt and pepper, and cook until they soften. Stir in the tomatoes and thyme, reduce the heat and simmer for about 10 minutes. Stir in the stock and cream. Taste and adjust the seasoning and add more stock if needed. Serve garnished with the parsley. Serves 4.

Beth Dooley is the author of “The Perennial Kitchen.” /Tribune News Service