Recipe from the Garden

The first thing I want to show you is another haul I made from my garden two days ago.

All of those peppers pictured above? They are just the ones that were ripe and ready. I have another bunch that will be picked in the next week, I'm sure. That means I am making more hot sauce. Although, this next recipe I will try involves a fermentation process that takes two weeks. I'll post it after I have put it together.

The real reason why I am writing this post is because of my dinner from last night. I made a Tomato Basil soup and paired it with a good old fashioned grilled cheese. It was so delicious and garden inspired that I had to share it with all of you.

Tomato Basil Soup

2 large diced tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail (or you can juice a few tomatoes if you have a surplus
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream (I used whole milk)
1/4 cup butter or margarine

In a large saucepan, combine the tomatoes, vegetable juice, basil and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat. At this point, you may puree the soup if you wish. I recommend you do so either with a stand up blender or a hand blender (what I used). Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Seriously, this is one of the freshest and smoothest tomato soups I've ever had. Highly recommended! Also, feel free to add in any salt or pepper or anything else as needed. I didn't because I felt it tasted wonderful without any other additions but that is not to say it couldn't be improved on. 

Try it out and let me know what you think! And if you need any fresh basil, ask me. I have PLENTY.