T'is the season to eat soup! Not that I say no to a succulent soup any season. This Provençal tomato soup is particularly great for any season, kind of fresh and light but creamy and warming all at once. And very inexpensive.

It's one of my mother's recipes. Or probably not my mother's originally, but something she found in a magazine or in an ad for processed cheese. Because that's what's in there, that's what makes it special, processed cheese. No namby-pamby Philly type soft cheese for this, but Laughing Cow / Dairylee (Koskenlaskija or Mesikämmen in Finland) and herbs de provence herb mix!

I love any kind of tomato soup. A friend of mine used to live in Amsterdam and you know how the Dutch are not particularly known for their great cuisine (yes, I do intend to eventually offend all possible nationalities in my blog) but they do fantastic soups and sandwiches. That's their lunch protocol, a soup and a sandwich - or rather a filled bread roll with a large glass of milk. That's why they are so freaking tall (all the protein in the milk) that even a very tall Finn like me finds herself feeling all dainty and slightly intimidated by the towering amazons with their broad shoulders and uvular fricatives.

But soup-wise, lovely place Amsterdam. Many a time did we sit by a canal with my friend slurping down a lovely soup accompanied by a cumin gouda filled roll with our other friend loudly protesting that if she had to eat another bowl of soup or any more bread she'd push us both into the Prinsengracht.

Recipe: Creamy Cheesy Provençal Tomato Soup  (Serves 4 for a starter, 2 for main)

Olive oil
1 onion
2 cloves of garlic
1 tbsp plain flour
400g can of tomatoes
1tbsp tomato paste
1 tsp sugar (or a bit more depending on your tomatoes)
1 1/2 cup of vegetable stock
Black pepper
1-2 tsp herbs de provence dry herb mix
5-6 triangles (80-100g) Dairylee or Laughing Cow processed cheese
salt (if needed)

Chop the onion and mince the garlic (I do realise all my recipes start like this). Heat the oil in a deep lidded saucepan. Fry the onion for a few minutes, add the garlic and fry for a few more minutes. Add the flour and continue to fry for another minute. Add the tomatoes, tomato paste, stock and herbs de provence. Cover and let simmer on low heat for 15 minutes.

Add the cheese and mix until cheese has dissoved. Blend until smooth. If you want a smooth elegant soup you can sieve it, but I like it with more texture. Serve with a swirl of yoghurt or cream,  a garnish of fresh herbs and fresh warm bread,