Summer Tomato Soup

written by

posted on

July 21, 2026

Cooking in sync with the seasons brings me great joy.

And July is bursting with ingredients for this classic, summer soup.

Cultural traditions have taught us well that tomato soup pairs smashingly with a sourdough grilled-cheese sandwich. It's great for whipping-up quickly to dine with a friend.

As someone who has done physical farm work through many summers, I attest to the fact that it makes a delightful lunch that is both nourishing and hydrating (with sea-salt electrolytes and bone-broth minerals). Not to mention it's refreshing to have a nice light meal if you are heading back out to work in the noonday heat.

Before we dive into the recipe (scroll to the bottom now, if you want to get cooking right away!) Allow me to introduce the cast of characters in this play.

Chicken broth is the key player here. Chicken production is at its peak in the summer. And chicken backs make the perfect gelatinous bone-broth to start with as a base. Or, if you want to mix it up in a hurry, we offer Polyface Chicken Broth pre-made. Simply thaw and pour!

Tomatoes are running riot in gardens and farmers markets. Cook a few down into a tomato sauce yourself; or use a handy canned tomato sauce you love.

Cream. Lusciously rich and fresh. Whole milk that has not been homogenized works beautifully too. In my kitchen, I use raw milk--pouring the top of the cream-laced jug into my soup. Cows are "living high on the hog" in the summertime grass. Their milk and cream reflect the bounty of the season. It's the perfect time of year to run wild with luxurious dairy products from your local farmer.

Spices make up the supporting cast by tying everything together. Without the spices, it is a trio of basic-level flavors. Add the spices, and it transforms to gourmet cuisine. Chopped Basil Leaves (also in abundance at farmers markets right now!), Sea Salt, Cayenne Pepper, and fresh cracked Black Pepper round out the taste.

My family loves spice. We go heavy on the Cayenne Pepper in this dish. As fun as it is for us (with our Tex-Mex food addiction) I recommend adding only a tiny sprinkle if you would like to stay true to the classic, original, tomato soup experience. That tiny sprinkle adds the perfect depth of flavor.

There you have it.

Chicken Broth. Tomato Sauce. Milk/Cream. Fresh Basil. Salt. Cayenne. Black Pepper.

Summer Tomato Soup

2 1/4 cups - Chicken Broth
2 cups - Tomato Sauce
1/2 cup - Milk or Cream
Fresh Basil Sprigs
Cayenne Pepper
Black Pepper
Sea Salt

Combine liquids in a heavy-bottomed pot. Heat slowly to keep a smooth consistency and avoid scalding the dairy. The acidity of the tomatoes in combination with high heat can turn the milk or cream into tiny, fragmented clumps if heat is too high/fast.

Add a little sprinkle of cayenne pepper and black pepper. Mix in salt, to taste. Let soup continue to warm over low heat until flavors blend (10-15 minutes).

Garnish with fresh chopped basil leaves.

Pairs best with sourdough grilled-cheese. Also fabulous poured over stelline pasta with an extra handful of basil. Or served with a wedge of Brie and crackers.

Basil-(1).jpg — Photo Credit Annie Volant

Speaking the Unspeakable

All of us encounter taboo topics, going where angels fear to tread, and speaking the unspeakable. These cliches capture the dialogue land mines we tend to avoid because most of us have a bias toward self-preservation. Today, I'm going into that space because we've had a flurry of agriculture activity in the news. From President Trump's executive order in favor of regenerative agriculture to the opposite elevating the herbicide glyphosate to national security status to last week's decision to import below-market value lean ground beef product to then musing about reducing regulations on farmers processing their animals, we've seen all sorts of perceptions bandied about. Without getting into the politics of any of these things, here is the unspeakable truth: bad farming exists and good farming exists. There, I said it. The conventional cultural perspective is that farmers are farmers and farming is farming. It's an "all for one," and "one for all" Disney idea that all farming and farmers are in this together. To be fully transparent, as recently as a couple of months ago I used the term "bad farmers" and "good farmers." An astute and charitable friend pulled me aside to critique those phrases and suggest I only use "good farming" and "bad farming" in order to honor to not bag people. Fair enough. I'm now using only "bad farming" and "good farming." The reason this matters is because for decades now, nearly all government subsidies, grants, insurance, and incentives have gone to bad farming. This is why, for all the billions of annual federal expenditures, farms keep going downhill economically, ecologically, and emotionally. Of all the controversial things I've said about farming, by far and away the one that receives the most pushback is when I say bad farming exists. The conventional industrial complex hates the idea. Stink up the neighborhood? "We're just farmers." Pollute the groundwater? "We're just farmers." Dead zone the size of Rhode Island in the Gulf of Mexico due to chemical runoff in the Mississippi? "We're just farmers." With no distinction allowed in the discussion, farming that destroys soil, pollutes the water, desertifies the landscape, produces pathogen-laden food, and disrespects animal behavior gets to ride the emotional equity coat-tails of good farming. As a culture, we should defund bad farming, both publicly and privately. Farm protocols that destroy pollinators, view wildlife as inherently detrimental, and care not a whit about earthworm health are absolutely a national liability whether anyone wants to acknowledge it or not. What are the traits of good farming? Here are some: 1. Build healthy soil. 2. Honor and respect biology, both plants and animals. 3. Prohibit poisons. 4. Increase pollinators. 5. Build immunological function. 6. Increase landscape hydration. 7. Smell good. 8. Look beautiful. 9. Operated by happy people. 10. Interact positively with neighbors. These are principles we try to honor every day here at Polyface, and your patronage enables us to continue pursuing these objectives. The fact that our farm has a 24/7/365 open door policy for anyone to come at anytime from anywhere to see anything unannounced confirms a transparency persona that leads to trust. If you haven't taken us up on this visit invitation, please do. When you look at the above list and think about what most people think about a farm environment, you won't find a single one of those items at a conventional chemical industrial outfit. That's sad but it's also tragic. It matters how a farm operates. It matters how animals get treated. It matters whether the farmer is happy or frustrated. Farming protocols determine these elements; hence, bad farming and good farming. The term regenerative farming is long and hard and not comprehensive. Why don't we just change the verbiage and call it good farming? I'm not embarrassed or afraid to say I practice good farming. And you should not be afraid to say you patronize good farming. Our farm family is indeed in this together, and it's all about good farming, good food. Don't apologize for saying you buy food from good farming instead of bad farming. Talk about a conversation starter. Boy howdy. That'll turn some heads. But you might just educate someone. Speaking the unspeakable is often the first step to waking folks up who are asleep at the wheel. Look in your refrigerator. Look in the pantry. What items come from good farming and which ones come from bad farming? Go ahead; make the distinction. And dare bad farming to defend itself. Speaking the unspeakable often leads to someone trying to defend the indefensible. Thank you for being the change we all want to see.

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Summer Tomato Soup

Summer Tomato Soup

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