I love it! Thats great. Please pass the soup!

Where's the spoon?? Do I have to bring my own??
Yumm-O....as "Someone" says!
Linda C

Oh your garden brings back so many memories when we lived in Chicago with a thumb print of a yard. Every inch of dirt is so precious!

Soup looks fabulous!

Michelle

What a wonderful harvest. Your garden is a winner and the soup is your prize.

Great job.

What great pictures, Maggie!

That is a gorgeous bowl of soup. I especially like that sunny yellow.

Carol

Maggie, I love your garden and can almost taste the soup.

Did the cut and paste...I wanna make sum...

Nancy

Maggie, what a great haul you got! Your basil looks nice, mine didn't do so well! Nice tomatoes and the soup looks really delicious!

You'll have one very happy boy if those are pumpkins! His very own pumpkin patch!

That looks so yummy!!! Where's my spoon LOL

I just love the yellow sunny color.

Linda

P.S. Half and half is half milk and half cream :-)

Gorgeous! Even the title smacks of wonderful.

THat looks so good. If someone is vegetarian, could veggie broth be substituted for chicken broth?

Carol - yes a pumpkin patch will make for one happy little boy! But the thing is taking over!

Linda - what do you think they do to make it fat-free? LOL

Livvy - on the food network site in the review section of the recipe someone posted they used veggie broth with great success - I may try that next time, too.

Thanks everyone - you make me feel so proud:D!

Maggie that is a great haul from your garden.Everything looks wonderful especially that soup. Thanks for the recipe!

Thanks Maggie, I enjoyed those pictures and your soup story! It looks really good.

janet

Hi, Janet! Have you checked the conversation side (the dream thread)? I have been wondering about you...lol

Oh Maggie, that soup looks yummy. It's cool and rainy here, about 56F right now. Soup weather for sure!

You got a pretty darned good haul from that garden, I think. The weather has not been cooperative for many of us.

I'm copying and pasting that soup recipe, I have about a dozen ripe tomatoes. Maybe I'll actually make supper!

Annie

Beautiful looking soup. No garden here in my shady yard but I've got a huge bowl of heirlooms from the farmer's market. I may have to make soup. All different colors, I bet it comes out an ugly pink! LOL

Maggie,

You have a lovely garden - and the haul is making me quite envious:-) My cherry tomato plant is gasping along, producing 2-3 tomatoes every couple of weeks. At this rate, I'll have enough for a salad in about 3 months! I do have some basil, rosemary and chives, though we have had no appreciable rain for about 2 weeks, and I'm watering my herbs every day to protect them from the blazing sun and salty wind.

The tomato soup looks and sounds luscious. And I really hope you have pumpkins, because it would be so fun to watch as they grow.

The cat is cute too!
DONNA

maggie, just a beautiful bounty.

i've been out there harvesting as well and have a basket full of various tomatoes waiting for something. i just preheated the oven to roast some for this soup. it will go perfectly on a day like this drab and rainy day.

thanks for the visual instructions and recipe!
maryanne

That's a beautiful harvest Maggie-- & that soup looks luscious! Wonder how it would freeze? Tomato soup is one of the few things Hubby will not eat but I love the stuff.

Diane

What a delicious looking haul! And the soup looks divine.

Love the little garden - looks like you got a great yield in a small space!

Alexa

What a beautiful garden and a gorgeous bowl of soup! DH is inspired to plant a full garden on the unused sunny side of the house. If I show him your photo, he'll want to for sure!
How do you water it? Sprinklers? Drip system or hose?

maggie, thanks (again) for that recipe - the soup is excellent, i've already had two bowls.

i'm thinking of canning the rest, i think freezing might change/dilute it a tad. any suggestions?

thanks
maryanne

I am jealous, jealous, JEALOUS!!!
No tomatoes here yet except 4-5 cherry ones.
That's gonna make a pitiful little thimble-ful of soup.

:+(

Yours looks fantastic!
Deanna

Love the first pic!! Great looking garden and I'll have to try Tyler's recipe as Ina's has been my stand by for a couple of years now.

David

Crafty and Maryanne - I'm wondering about freezing, too. I am sure I will want to make it again and since I don't know how to can (yet!)...thinking it would be fine but might wait to add the cream for next time if I know I am going to freeze. Glad you liked it Maryanne!

Compumom - we just use a hose with a sprinkler head. We really do end up with a big yield - usually I have a ton of zucchini, eggplant, and peppers but not this year. The weed barrier is great.

You guys are too funny!

Maggie....no way, not me!!!! Don't even joke about it.

i wound up freezing two containers. had i not added the cream, i would have canned them, but having done that already concerned me. next time, and there will be because the tomatoes are coming in like gangbusters, i will not add the cream so i can can it.

i'll tell ya, this was easy to make, i never realized just how easy and to think all these years i've been opening a can of campbell's soup. NEVER EVER AGAIN!!!!!

maryanne

I love tomatoe anything but when I looked at your picture of "the goods"
I thought.....
GAZPACHO! Man I can eat that till I'm sick.

maggie, I love the picture your haul in the little truck - it's so perfect how the red on the truck goes with the tomato color. Great recipe too - I made a batch and it all disappeared. Next time I'll double it.

What immersion blender did you use to get it that smooth? Mine didn't pulverize the basil leaves and bits of tomato skin as much as I would like. It isn't the first time this one didn't do as good a job as I would like.

livvyandbella, I made the recipe with veggie broth. It was very good that way, but it was a very strong veggie broth so I felt the mixed veggie flavor came through too a bit too strongly. I think next time I would dilute it by doing half water and half broth or perhaps use white wine instead for a more subtle background for the tomatoes.

Hi, Cloud Swift! I doubled it and even then it went fast! lol

I used the Braun blender and had the same problem. I did have a thought for one crazy moment to put it in the blender to puree but was not liking the idea of lifting a heavy Staub full of hot souping and pouring it into a blender! I ended up just putting it through a regular colander - like the kind you use for pasta. Still had bits of basil but it took care of the skins.

Oops - I should add - I put it through the colander after I used the Braun immersion blender. At first I actually did try this little tiny mesh strainer I use for gravy...my husband was like - why dont you just use a straw? LOL! I can be a total Lucy sometimes:)

Hi gals! Thanks for posting the recipe Maggie, I think I may try it this weekend. I'd like to freeze some though, so I'm probably going to freeze that portion and then add the cream to the unfrozen part. The only thing I wondered about was how you got it so velvety without straining, but now I see you DID strain it. So for all you folks out there who have made this soup, what about the tomato skins and seeds issue? Should I strain?

My garden is just about the size of yours Maggie. I have so much trouble deciding whether to grow edibles, things that look pretty or things that smell nice. I have three tomatoes in pots, and nine peppers, and three cukes, and some nasturtiums that I haven't eaten any of yet. The bush cukes were very disappointing. Next year I am going to special order some seeds for gherkins for pickles.

lpink, my hand blender worked like a charm i wasn't left with any skins; however, there was a good deal of seeds since i didn't seed the tomatoes before roasting. i just ladled everything into a chinois to captured all the seeds.

maryanne

Maryanne
Is the bowl of soup made from the batch of roasted in the photo? Some of the tomatoes are red and some yellow.
I made the soup last week using all yellow and the end product is not pretty like yours.
I finished mine in my food processor and my chinois. Lots of seed in the yellows.
I'm making more today to process. I only use a small drizzle of oil, which makes it safe.

I don't have a chinois. Is there another way to strain out tomatoe seeds. I Googled a chinois and it looks like any other strainer except that it's conical.

This is the method I use for making roasted tomato soup. Slice onions and lay in bottom of large pan. Lay cloves of peeled garlic between onions. Cut tomatoes in half and lay them cut side up on top of onions and garlic. Sprinkle sugar and salt and olive oil over tomatoes. Roast in 400 degree oven for about 45 minutes-1 hour. Remove pan from oven and allow contents to cool. Remove tomatoes gently with a wide spoon and place in strainer. I use the bottom of a strong drinking glass to push tomatoes through the strainer. This is an easy way to remove seeds. From then on follow your favorite recipe and use a hand blender at the end of the cooking process for a smooth soup.

shirley, that was maggie that posted originally and gave the pictorial, recipe and end results. i can't take credit for it, although i followed her instructions to a T and it turned out beautifully.

ysop, any strainer would work. i just happened to grab that because it was on the counter waiting to be put away.

i used mostly red tomatoes.

maryanne

We had this soup last Sat night, it turned out really good. Lazy cook that I am, I didn't seed the tomatoes and I just used my immersion blender. I really liked it, could'nt tell I didn't seed the toms.
There's a pic of my finished soup on the Visit with Sherry thread. I floated the heavy cream on top.

Nancy

Maggie, thanks for posting the recipe. Your soup looked so good that I made a pot of it before going to work this morning. We had it for dinner tonight.

Ann