Summer Tomato Soup

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.