Once it’s finally here, tomato season is one of my favorites. I put those little babies in salads, on sandwiches, in eggs, caprese salad, bruschetta, gazphacho, pizza sauce, spaghetti sauce, salsa, on pizza and burgers, we make juice, we make stewed tomatoes, etc. The list is long and pretty much never ending.
When my husband and I decided to no longer buy soup in a can, one of the things that needed immediate replacing was Campbell’s Tomato Soup. My husband loved the stuff. We used to buy 12 cans at a time. I searched and created batch after batch of tomato soup. My husband declared this recipe the winner. It’s vastly different from plain old tomato soup, but I think that’s why its so blessed delicious.
If you find yourselves overwhelmed with all of the basil and tomatoes in your weekly CSA, whip up a batch of this farm to table tomato soup. It uses two whole cups of basil and five cups of freshly chopped tomato. This soup pairs perfectly with some warm bread. I think my next batch is going to be served with grilled cheese made on the heavenly Italian Rosemary bread I just bought at the Wealthy Street Bakery. That little combo will be a match made in heaven, and makes it a little more OK that cooler weather is on the way…kind of.
Enjoy farm to table friends!