September is Soup Month

Every September I end up with a bumper crop of tomatoes and have to make numerous batches of soup to use them up. This year was no different. There's a reason the market in Ottawa is filled with stand after stand of farmers from Navan. The soil here is sandy loam, perfect for growing just about anything. I had 6 tomato plants in the back garden that yield lots of lovely red and yellow tomatoes. I've made 4 batches of soup and the freezer is full. There's nothing like hot homemade tomato soup on a cold February night to remind you that summer will indeed come again.

Here's the recipe:

3T olive oil
3T butter

2 med. onions, chopped
3 cloves garlic, chopped

3 carrots, peeled and chopped
3 celery stalks chopped

12 large beefsteak tomatoes, chopped
1c. white wine

4-5 cups chicken stock

Fresh basil for garnish


In a really big sauce pan, heat oil and butter over med. high heat, add onions and garlic and sauté until soft (about 5 mins.).

Add carrots and celery and cook gently for another 20 mins – or until soft.

Add tomatoes and wine, mix together with the other vegetables in the pan, and then add just enough stock to make it the consistency you like (This year my tomatoes were so juicy that I just added one can of concentrated chicken stock for flavor, other years I’ve used the full 4-5 cups the recipe calls for).

Bring to a boil then turn down the heat and simmer for 40 mins. uncovered. Cool and puree in batches in a blender.

** You’ll end up with a lot of soup, but it freezes beautifully and tastes just as good when you defrost it.

Heat and serve garnished with basil - at this point you can also add cream, if you like a creamy soup.