I don’t know about you but I was never a tomato soup fan. Maybe it’s the fact that I was totally turned off by that crappy tomato soup that comes out of a can. If you can even call that soup.
Grilled cheese and tomato soup. They go together like a peanut butter and jelly, right? Well that wasn’t that case for me until I made it from scratch.
And when I say scratch I mean scratch. Home grown tomatoes. They’re still growing here in Pennsylvania. I won’t have many more but I sure am glad they lasted this long.
I had to wait months for fresh tomatoes so you see why I’m so elated about this. I really haven’t even made everything I’ve wanted to yet. And now pumpkin, squash and apple season are upon us. Oh well. I do the best I can with the time that I have.
A year ago or so I decided to try tomato soup at a restaurant and feel in love. I had to come home and try to duplicate it. My first variation used canned tomatoes.
This version I used fresh for a couple reasons. Fresh is best. Fresh is abundant. Fresh makes me happy.
There are my top 3 reasons for making tomato soup with fresh tomatoes. I knew you always wanted to know. *smile*
Just say it. Shut up Mel and get on with the recipe.
OK. Here it is. Hope you’ll try it!
Blessings and love,