When canning tomatoes recently, I saved some to make a batch of fresh tomato soup. This is highly adaptable and a great way to use up any stray vegetables in the fridge. I froze a portion and the remainder lasted us two nights. The first night we ate it plain with country ham & biscuits on the side, and the second night I added cooked sausage slices to the portion we were about to eat. You could poach some fish in it or add cooked shrimp, chicken, or other protein to make a complete meal.

Recipe: Harvest Tomato Soup

Ingredients

• 2 T olive oil
• 6-8 tomatoes, seeded and diced (or two 8 oz. cans crushed tomatoes)
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 1 ear corn, cut off kernels
• 1 T dried oregano
• 2 cups chicken or vegetable broth
• 4 cups water
• 1/2 cup chopped fresh cilantro (or parsley)

Instructions: Heat olive oil in soup pot over medium heat. Add garlic, onion and carrots and saute until onion is golden. Add tomatoes, oregano, broth and water. Bring to boil, reduce heat to medium low and simmer for 30 minutes. Stir in zucchini and corn, simmer five minutes longer. Add cilantro and season with salt and pepper to taste. Remove from heat. Serve with a nice crusty baguette and enjoy!