Territory Farms and Goats

What a wild 10 months this year has been! I don’t know if I am excited it is almost over, or if I am anxious for what the next year could possibly bring. What I do know, is that change is definitely in the air, and still waters become stagnant…or polluted, depending on the environment. What does this have to do with my farm? Very little, actually, except that, while so many are being mean, nasty, and vengeful, I am still in my little garden, happy as a clam, growing my family’s meals in the greenhouse and out of the ground. And I am so very proud of that. No amount of pettiness, small-town ignorance, or rumors can take that pride from me.

In my attempt to stay in my own corner where, hopefully, people just leave me alone, I have started Soup Season in my house! One of my favorite go-to, easy-peasy fall recipes that will utilize the veggies I can grow in my own garden, is fresh tomato soup! Other than basic chopping skills, a way to roast the veggies, and some way to blend the veggies, this recipe can be modified as simple or complex as you want!

First, we need to get all our ingredients together! I use tomatoes out of my garden- a mixture of red and golden burst. Orange or yellow tomatoes, at maturity, tend to be less acidic, which I need. I will also use red bell peppers, onions, garlic, and basil from my own garden. I also use whole carrots, salt, pepper, roasted paprika, lactose-free milk, and sometimes, hot chili oil (you can use dried red pepper flakes instead if you like a little bite).

Ingredients needed are:

5 or more large tomatoes (can also use a mix of large and cherry tomatoes)

2 large bell peppers (orange and red are best)

one large white onion

3 large carrots, peeled

one head of garlic- sliced in half for roasting

olive oil

salt and pepper

smoked paprika

Cube all veggies to roughly the same size. Drizzle with olive oil and stir to coat. Cover in salt (more than you think), pepper, and smoked paprika. Roast in the oven at 350F for about 45 minutes. Allow to cool a few minutes and peel the tomato skins- discard. Transfer everything to a large pot for the immersion blender, or into a stand blender, along with all juices from roasting. If too thick- add some stock of your choosing. Add any herbs, such as basil, during this step. Make sure to squeeze the garlic from its “shells” into the mixture. Transfer to a pot, if not already, a turn on the heat to low-medium. Simmer on low and add cream or lactose free milk.

Serve with grilled cheese, croutons, cheese, or pepperoni…however you want to enjoy!