Here’s a favorite recipe that holds a significant taste memory to me. My grandmother picked me up from nursery school on a rainy day and took me back to her house, where she had a bowl of cream of tomato soup and an egg salad sandwich waiting for me.

This take on that taste memory includes white beans in the soup, giving this rustic dish an added creamy texture and thick consistency without the addition of dairy. The mix of tomatoes include canned fire-roasted tomato sauce, canned peeled tomatoes and sun-dried tomatoes. Make sure to use bottled sun-dried tomatoes in oil for this recipe.

Feel free to improvise and add fresh herbs like thyme or basil. If you like dairy, a shaving of fresh Parmesan cheese or thin slices of fresh goat cheese just before serving will add texture and contrast.

This soup can turn acidic, which is why I add sugar and balsamic vinegar. These ingredients will mellow out the acid. If you like a creamier soup and are missing the dairy, garnish with sour cream.