Monday, February 15, 2016


I know  I've said it many times, but it's worth repeating.  One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.

I've always been a big fan of tomato soup.  I also enjoy using my fresh tomatoes to create and can sauces and soups.  My daughter persuaded me to branch out and add fresh herbs to my gardening.  So, wala.  It's only natural to make a creamy, delicious Tomato Basil Soup.

Makes 2 bowls

3 lbs ripe red tomatoes.  It doesn't matter what tomato, but the sweeter the better
2 tbs fresh dried sweet basil
3 cloves fresh garlic
1/4 cup chives
2 cups soy milk (or 1% milk) your choice
Salt and Pepper to taste
Dash of Oregano
Go Veggie or Kraft Parmesan sprinkles.

Bring whole tomatoes to a rapid boil for 15 minutes in a large pot.  Remove tomatoes from pot saving water.  Gently peel away the loosened skin.  Once all tomatoes are peeled chop and place themn in a blender.  Add basil, garlic and chives to blender.   Blend mixture on high for 3-4 minutes or until creamy. 

Add soup mixture back to pot with 1 cup of the water and 2 cups of milk.  Add salt and pepper to taste.  Simmer on slow heat until soup has cooked down and is no loner runny.  Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.

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