So let me tell you about making soup in August.

I mean, who makes—let alone eats—soup in August? Except that, in August the garden out back is simply bursting with wonderful stuff, more than we newly empty nesters can possibly consume in a year when home entertaining is pretty much taboo.

So, Soup.

Out back I have five varieties of tomatoes, both heirlooms from the Landis Valley Farm Museum Seed Project, and Camparis and San Marzanos I started from saved seeds. We simply can’t consume all these tomatoes ourselves as they ripen, so I have to be creative and productive, and be ready to squirrel away tomatoes for the winter months, when the tomatoes at the grocery store come from South America. Yech! Plus, there’s the herb garden—thyme, sage, oregano, parsley, chives, sweet and Thai basil…

But…Soup?

Okay, okay. So I made copious quarts of sauce last week (recipe here: https://jeffskitchen.net/2013/08/25/canning-a-fabulous-marinara-sauce-quickly-and-simply/). And a batch of chutney. And admittedly, I will harvest, roast, peel, and can the last of the San Marzanos and Amish Pastes when the chill arrives—if it ever arrives—so that I have them to cook with in late fall and winter. And there is panzanella (recipe here: https://jeffskitchen.net/2018/07/02/authentic-tuscan-panzanella/ ) to be enjoyed while the big slicers are around.

Ergo, Soup!

This here recipe is about as good as soup recipes can get, especially if you like tomato soup. It’s not that “just-add-water-and-serve-with-grilled-cheese” creamy stuff from concentrate (although I have to admit, that’s pretty good too). And it’s not cold summer Gazpacho (although that’s pretty good too if you like cucumbers (recipe here: https://jeffskitchen.net/2013/07/16/cheffzillas-gazpacho-with-a-kick/).

But it’s a warm and flavorful chunky Mediterranean-style garden soup that tastes great, is completely vegan, freezes beautifully, and is even good cold.

So, if your garden is overflowing with tomatoes, if a bunch show up in the break room at work, if you can’t resist the huge piles of giant fresh tomatoes at the farmer’s market, or if you just want something sweet and swell, try this soup. It’s even one of the easiest soups you’ll ever make.

Then, SOUP!

Ingredients:

• 3 lb Roma tomatoes, halved, or whatever assortment you have on hand

• 2 to 3 carrots, cut into small chunks

• 2 teaspoons extra-virgin olive oil (I used home made garlic-infused EVOO)

• 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper

• 2 medium yellow onions, chopped

• 5-10 garlic cloves (to taste), smashed (I used a whole head of garlic)

• 1 14-oz can crushed tomatoes (Muir Fire-roasted, if you can find them)

• 1 cup packed, fresh basil leaves, coarsely chopped

• 3 to 4 sprigs fresh thyme, or 2 tsp dried thyme leaves

• 2-3 sprigs fresh oregano, or 1 tsp dried oregano

• 1 tsp sweet paprika (you could use smoked paprika if you like, but I think it’s one too many flavors)

• 1 tsp ground cumin

• 2 1/2 cups vegetable stock

• Juice of 1 fresh lime

• Preparation:

Heat oven to 400 degrees F.

• In a large mixing bowl, combine tomatoes, garlic, and carrot pieces. Add a generous drizzle of extra virgin olive oil. Toss to combine.

• Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 45 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.

• Transfer the roasted tomatoes, garlic, and carrots, and all the juice to a food processor fitted with a blade, and blend till just barely chunky.

• In a large enamel or stainless (NOT ALUMINUM!!!) soup pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add salt and pepper and cook briefly until golden. Don’t let the onions burn.

• Pour the roasted tomato mixture into the cooking pot. Stir in canned tomatoes, vegetable stock, basil, thyme, and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 30 minutes or so.

• Remove the thyme springs, squeeze in the lime juice, and transfer tomato basil soup to serving bowls. If you like, add a generous drizzle of olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!