Turning summer’s fresh fruit into a warm fall soup
As the first day of Autumn has come and gone, I’m knee-deep in garden cleanup, preparing it for the long winter months ahead. Before removing the tomato plants from the garden, I picked the last tomatoes—the kings of the summer garden—and was inspired to make them into a warming fall soup to chase away the chill of the autumn air.
This version of tomato soup that I’m offering retains the tomato’s fresh flavor and will remind you more of a summer gazpacho, but it’s a warm, milk-enriched version that, when paired with good bread and a green salad, will be the star of a fall evening meal.
I started by washing the tomatoes and cutting off the stems. Then, I puree them in the food processor with no scalding water or peeling involved. I took two green and one red bell pepper from the garden and two small onions and processed these into a separate puree.
I covered the bottom of a stockpot with good olive oil and allowed it to heat before adding the pepper and onion puree. I sauteed this mixture for about five to eight minutes, constantly stirring to avoid burning. I then added the tomato puree and allowed it to come to a boil and finished it by turning the heat back to a simmer for about 15 minutes. After 15 minutes, I added whole milk until the bright red color turned to a golden orange, reminiscent of the turning autumn leaves, and reheated without allowing it to come back to the boil. Salt and black pepper to taste was all the seasoning required.
Fresh tomatoes, peppers, and onions combined with minimal processing, and a short cooking time allows the fresh tomato flavor to shine through, and wholesome milk adds a richness that helps warm the body and soul.
I hope you enjoy this rustic dish as much as I did, and I look forward to hearing from you about your fall activities in both the kitchen and the garden.