:homemade tomato soup:

Not everyone can enjoy the awesomeness of a vegetable garden. I am lucky to have the space in my yard to grow pumpkins, strawberries, yellow crookneck squash, three varieties of tomatoes and cantaloupe. I picked this yesterday:



About a week ago, I had a ton of freshly picked tomatoes to use up so I pulled out one of my favorite recipes for tomato soup. It's so easy, and so delicious. Whoever you make it for will say "wowza, that's good", trust me, that's what Daniel said as he was eating it. And that, my friends, means alot when you aren't that great in the kitchen. This works really well with fresh tomatoes as well as canned. The first time I made this recipe I used a bunch of canned diced tomatoes, canned whole and peeled tomatoes, and tomato sauce that had been sitting in my pantry forever. The other night I used fresh and canned, so whatever you got will work. Just make sure all the measurements are right.

4 cups diced canned tomatoes
1/2 teaspoon baking soda
1 cup milk
2 tablespoons butter or margarine
Season to taste (garlic, basil, salt and pepper)

In a large saucepan, heat tomatoes until boiling. Remove from heat; Pour stewed tomatoes into blender or food processor and blend until smooth. Pour back into saucepan and add remaining ingredients. Return to heat and cook on medium until butter is melted and soup is heated through.


Look at the color!

When using fresh tomatoes make sure they are peeled and seeded before they are blended, the texture is much smoother. I usually add whatever spices I like so go crazy. Goes great with grilled cheese, bread bowls with cheese melted on top, a spinach salad, or just plain garlic toast. Let me know if you like it ok?