Garden Fresh Tomato Soup

Consider this a mini/end of season update. Things are winding down here in the Midwest. We seem to have barely started the hot, humid part of summer, and then we abruptly transitioned right into a crisp, cool fall. Strange weather, but it's been really good for my garden. I usually lose steam about, oh, June 15, so I consider the fact that I'm getting out there now and then to pick up a few ingredients for dinner to be a total win.

For example, I grew these carrots:

I grew these tomatoes:

 I grew this basil:

All of which simmered together (along with veg stock I made and froze last year!) to make this soup:

Want the details? This is my favorite tomato soup recipe, and I've been making it for several years. It's based on one I pulled out of our Sunday newspaper (and it looks like they adapted it from Ina Garten) probably....4 years ago? Pair it with grilled cheese and you basically have my favorite meal.

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Garden Fresh Tomato Soup

3 tablespoons olive oil
2 onions, chopped
3 carrots, scrubbed and chopped (or however many you are trying to use up!)
3 cloves garlic, chopped
4 lbs tomatoes, coarsely chopped (about 5 large big boy type or 20 small roma - I prefer roma)
1 1/2 tsp sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil
3 cups stock (veggie or chicken)
1 tablespoon kosher salt
2 tsp freshly ground black pepper (use just a pinch if not grinding fresh)
3/4 milk (buttermilk if you have it)

(I frequently double this recipe and freeze the leftovers!)

Heat oil in large pot over medium heat. Saute onions and carrots for about 10 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes, sugar, tomato paste, basil, stock, salt and pepper, stir well. Bring to boil, then simmer for 30-40 minutes, stirring occasionally.

Remove from heat and stir in milk.

Process through a food mill and discard pulp if you are fancy enough to have such a gadget. I am not, so I process batches in my blender and then run them through a sieve and discard pulp. (I push the liquid through with the back of my large ladle to make it go a little faster.) Return soup to low heat until hot enough to serve. Garnish as you wish - I prefer a nice grilled cheese sandwich with a hint of spicy mustard.

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And since I'm one of the only ones in my house who eats this, a double batch usually lasts me till spring! I'm hoping that if I pull the rest of the tomatoes that are still green on the vine I'll have enough to make one more batch this year, otherwise I'll turn them into sauce. It's funny, while tomato soup has ALWAYS been my go-to comfort meal, I really hate actual tomatoes!