Our garden has been producing far more tomatoes than the three of us can possibly consume. We have all enjoyed multiple BLT’s, tomatoes on sandwiches, garden spaghetti, etc. and have shared tomatoes with family members and taken them to church to give away. Still they keep producing. I’m not complaining – the tomatoes have seemed to be extra delicious this year – everyone says so. I have been running across recipes for tomato soup recently and decided to use some of our bounty to make some myself. As usual, I took ideas from several recipes and came up with my own version by adding a jalapeno and onions. The soup was tasty but evidently my jalapeno was not very hot because the soup did not have the kick I expected. It also did not have the intense tomato taste I would prefer. If I cook it again, I may add some tomato paste.

Fresh Tomato Soup

5 cups peeled and chopped tomatoes (I used food processor)
1 medium onion, chopped
1 jalapeno pepper (remove seeds and finely chop)
1/4 cup butter
1 teaspoon salt
chopped basil (to taste) (I used dried basil)
1 cup milk or cream
1 generous tablespoon corn starch

Saute’ onion and pepper in butter. Add tomatoes, salt and basil. Bring to a boil, lower heat to medium and cook for about 30 minutes. Bring back to a boil and add milk that has been combined with the corn starch. Cook a bit longer until soup has thickened slightly.