Garden Fresh Tomato Soup!

Tomatoes.. 

such a yummy versatile vegetable/fruit! 

They are the perfect addition to any sandwich and
I love making
homemade soup with them.
Harvest Time means Tomato Soup! 

Now mind you, 

this isn't the same yummy-ness you get out of a Campbell soup can. 

This doesn't even compare
(In my hubby's opinion homemade is MUCH better!)

The fresh tomatoes 

with the onions, celery, carrots and rice make a great tasting, healthy and extremely economical soup! 

Tracy even ate it cold for lunch today because he was not near his office during lunchtime and he ranted and raved at how yummy it was cold as well as hot!
(The cold soup reminded him of "Gazpacho")

Garden Fresh Tomato Soup 
FIRST...
Fill a large stock pot 1/2 full of water and bring to a boil.
Take 8 large or 14 small tomatoes and put them in the boiling water and cook for 2 minutes.
Immediately remove from the heat and run under cold water.
This little trick makes it so you can just pull the skins off and then you can chop the tomatoes for your soup!
1 large chopped onion
3 or 4 stalks of chopped celery
4 medium carrots sliced
1 Tbsp. butter
8 large tomatoes peeled and chopped (OR 16 small ones)
6 cups chicken broth (I put in 2 cups broth and 4 cups of water)
1/3 cup uncooked white rice
1 tsp salt
1/8 tsp thyme
pepper to taste
In a saucepan, saute onion, celery and carrots in butter until softened (about 15 minutes).
Add in peeled/chopped tomatoes and a small amount of broth.
Simmer for 20 minutes.
Add in rest of broth, rice and salt, thyme and pepper and simmer for 30 minutes.
  Delicious served with grilled cheese sandwiches or breadsticks.

This actually tastes better the second day!

 HELPFUL TIP...

If you have little eaters in your home that would like a little meat in their soup, I handle this by buying some ground beef patties and then re-packaging them individually in the freezer and then I just cook up 1 patty and add to the soup to add a little meat to it.