Sorry I’ve been absent for a few weeks. Little Guy and I were out of town trying to milk the last of summer for everything we could get out of it. We got a lot of rain! Now we’re busy getting ready for fall. Fall is my favorite season for cooking. It’s cool enough to crank the oven up, and the produce is very me. I’m looking forward to sharing a few squash and pumpkin recipes with you in the next month or two.
There are nights I can’t be bothered with what’s for dinner. In fall that generally means soup is for dinner. I love soup in the fall. You throw in what you have lying around, and like magic you get something warm, soothing and nutritious. This soup is exactly that. This time of year, I always have tomatoes taking up room in my fridge. They started out as fresh vine ripe tomatoes that weren’t eaten fast enough and had to be put into the fridge before they went bad. I also always have a few leftover ears of corn that we’ve boiled. One other thing I usually have is left over roast chicken, since I rush to roast one as soon as the weather turns cool. When you combine those ingredients with a few stock pantry ingredients, you get a delicious soup that you can whip up in no time and spend the rest of the day enjoying the weather outside.
That’s what I’m doing right now. Enjoy.