09-13-2026 — Souper Lunch

Howdy all. I’m almost afraid to go look and see if there are ripe tomatoes out in the garden beds. I filled up the freezer’s empty spots with containers of sauce, and bags of tomatoes, and some with onions too. I am trying to “consume” my way to more space by having meals with items that have been frozen for close to too long.

Anyway, today, I knew I had to use the 25 or so tomatoes sitting on the counter. They had reached ripe. This was my solution (Recipe???)

Take twenty plus large red or yellow tomatoes, and clean and chop them into chunks (keeping skins). As you chop, toss them into a 3 gallon pot and boil the life out of them for a couple hours, stirring occasionally. Then use the battery powered stick blender to make the liquid pretty much smooth like.  For flavor, add a stick of butter and a little less than a tablespoon of garlic powder and of onion powder and just under two tablespoons each, of sugar and coarse sea salt.  Stick blend some more and add a good amount of basil.  Blend even more.  Now just let the pot simmer for another hour or two.  

No extra liquids added.  No table side seasoning needed.   The total volume, in the pot, was easily a gallon and a half.  I put one quart into the freezer (after cooling some).  And I put about a gallon into fridge.  That left about a quart, which went into my belly!!!   Of course, I will freeze any meaningful amount left after 2 days.  It should be fine in my zero degree freezer for 3-9 months.

This was the best tomato soup ever!!! That, and some good crackers and cheese, is the way to Enjoy Life