Every couple of months a small group of us choose a cookbook author (or cookbook) to focus on. It's a casual affair, and people leave notes and insights related to the recipes they try We've cooked from Moro East and The Many Little Meals of Rose Bakery, as well as The Zuni Cafe Cookbook. We've cooked along with Yotam Ottolenghi, Deborah Madison, and for the next two months, Melissa Clark. I know many of you have Melissa's books - just know you're more than welcome to join in. There's a pureed tomato soup she includes in Cook This Now, it is a bit brothy, bright, warmly spiced, and just the sort of thing I crave this time of year. Various riffs on it have been on the table here all week .

Brothy Tomato Soup RecipeBrothy Tomato Soup Recipe

I tend to make a big pot of this soup. Melissa's original recipe has you add a good amount of coconut milk to finish, but I'm usually inclined to keep it straight tomato (and the recipe below reflects this). You can soften it up later with a bit of the thick, luxe cream skimmed off the top of a can of coconut milk if you're inclined. I also like it with fresh herbs, paneer croutons, a poached egg, etc. Sometimes all of the above. At once :) I can also promise it is A+ ladled over cooked farro or brown rice .