Berkshire— Let’s talk tomatoes. We planted four varieties from seed at the start of the season, and then a neighbor surprised us by bringing over five plants he had started. We added those to the garden, some in pots and some in our square-foot style garden box. Everything took off from there. We had grape tomatoes, yellow and red cherry tomatoes, Romas, many slicers, and some Indigo Rose tomatoes that are ripening now.
Many tomatoes mean many tomato dishes and, of course, sun-warm tomatoes enjoyed right in the garden. We fried green ones, topped avocado toast with some, added plenty to salads, shared some with friends, and to celebrate the cooler days and nights, we made tomato soup, adding carrots and red peppers to bring in some natural sweetness. It was perfect, a little bit chunky, tangy, and all the things that a bowl of soup ought to be. This recipe made three big bowls and three 10-ounce jars that are being stored for another day.
Tomato Soup
3 to 4 pounds tomatoes
2 carrots
1 red pepper
1 large yellow onion
2 cloves garlic (optional)
½ cup olive oil
Salt
Pepper
Fresh basil leaves
Chop the tomatoes, carrots, onions, and red bell pepper and arrange on a baking sheet.
Drizzle olive oil and toss to make sure all veggies are lightly coated.
Salt and pepper vegetables liberally.
Roast at 350 degrees for 25 minutes.
Broil for 7 mins until lightly charred and fragrant.
Blend vegetables by the batch in a powerful blender and add to pot over low heat.
Add soup to bowls, drizzle a little olive oil over the soup, and top with chopped basil.
TIP: Pair with grilled cheese or another comforting companion.
