Homemade Tomato Soup recipe

Originally printed in the pages of Simply Family Magazine’s October 2017 issue. Never miss an issue, check out SFM’s digital editions, here

It's the end of harvest time for garden produce! And with the extra-warm summer we've enjoyed here in Montana, this year's tomato crop is abundant and affordable.

I'm a huge advocate for using seasonal produce to maximize freshness, and this month’s recipe for my creamy tomato soup is no exception. Select fully sun-ripened tomatoes that are slightly soft to the touch. A mix-and-match of varieties adds flavors, though I much prefer the locally grown heirloom tomatoes I find at Farmers Market.

While you're shopping, be sure to buy some Montana grown yellow onion and basil  (if you're not lucky enough to have them growing in your garden). And of course, a loaf or two of freshly baked bread!

With the crisp change of season into autumn, the freshest garden vegetables at hand, and the unbeatable #1 favorite soup of American kids, you’ll find this nutritional and tasty soup the perfect choice for family dinner this month.

about the author...Carole Davenport is a Montana travel writer-photographer and content specialist on her blog https://divineviewtraveler.wordpress.com. She is co-authoring a soon-to-be-released cookbook #bitterrootfresh with her two daughters, filled with their original recipes and photographs.