Here is a recipe for tomato soup which I made the other night for dinner.  As an accompanying salad, I started with chopped 'righteous radicchio roast' (see recipe posted on July 4 of this year), added roasted beets, chopped hard-boiled egg, and chopped celtuce.  Yum!

Farmhouse Tomato Soup

light cooking oil
3/4 lb, shallots, peeled and sliced thin
one large bulb fennel, cored, quartered, and sliced thin
1/2 teaspoon tarragon
1/2 teaspoon thyme
5 lbs. slicing tomatoes, roughly chopped(Feel like doubling the recipe for company or leftovers?  Save on 10 lbs. slicing tomatoes at $16.00)
1/2 lb. potatoes, boiled and mashed with a dab of butter
3 eggs, beaten well
salt to taste

Warm the oil in a heavy saucepot and sautee shallots at medium heat, stirring occasionally, until softened and translucent.  Add the fennel, tarragon, and thyme and sautee several minutes more, stirring occasionally, until the fennel is quite soft.  Add the chopped tomatoes and cook for twenty minutes or so, until they have simmered to a mostly liquid state.  Add mashed potatoes.  At this point you can blend the soup if you love a smooth texture.  If you like chunky homestyle, you can run a hand-powered egg beater through the soup.  Next, add beaten eggs while stirring constantly (the potatoes and eggs thicken and flavor the soup, and add an interesting egg-drop effect as well.).  Add salt to taste and enjoy.  Serves 3.