I invented this fresh summer recipe as a way to use the abundance of tomatoes from our garden, and, of course, because I love tomato soup. It’s simple to make, yet deliciously fresh and summery. Enjoy!

Ingredients:

2 medium yellow onions, chopped

3 carrots, chopped

3 medium-small yellow, orange, or red bell peppers, chopped

1 tablespoon minced garlic

3 cups water

3 pounds fresh tomatoes, cut into halves or quarters, depending on size

½ teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon fresh basil or 1 teaspoon dried basil

¼ teaspoon pepper

1½ teaspoons salt

1. Saute your onion over medium heat for about 3 minutes.
2. Add the carrots and continue to saute for another 3 minutes.
3. Add the peppers and garlic,  and saute until all the veggies are somewhat soft.
4. Add the water, tomatoes, thyme, oregano, and basil if using dried. Bring to a boil, then reduce to a simmer for 20-30 minutes, or until all the veggies are soft.
5. Stir in the salt, pepper, and basil if using fresh, then use an electric blender to blend until mostly smooth.
6. Enjoy hot or cold as an appetizer, side, or entree.