It’s just a touch chilly this morning and that thrills me!

Being from Southern California, we didn’t have distinct seasons.  For 10 months out of the year we had blistering dry heat, with seemingly relentless sunshine.  And no, that doesn’t mean it’s better than humid heat-it sucks you dry till you’re a walking prune with no energy!  For the other two months, we would have sporadic rain and overcast.  Since moving to Tennessee, we have been able to see each season as it approaches.  We are amazed at the distinctiveness of each one.  But, the one season that I love above all others is Fall.  I feel it coming today!  Do you know that ineffable feeling when the air changes just a little?  I know it’s coming soon, and that means my favorite cozy sweaters, fires in the fireplace, cuddling with a good book, the beautiful colors of the trees changing, nature walks, turkey and deer around every bend, Harvest festivals, and warm, delicious comfort foods are just ahead!  It makes me feel so cozy and happy!

So, to celebrate that wonderful Autumn we are about to have, I decided to share with you my very favorite soup recipe.  Served with some wonderfully warm sourdough bread, this dish will knock your socks off!  Enjoy!

Garden Fresh Tomato Soup

1/2 cup  butter

2 Tbsp  olive oil

1 large onion, sliced

2 sprigs fresh thyme or 1/2 tsp dried thyme

4 fresh basil leaves or 1/2 tsp dried basil

1 tsp salt

1/4 tsp freshly ground pepper

2-1/2 pounds diced fresh ripe tomatoes or 2 cans (16oz each) Italian-style tomatoes with juice

3 Tbsp tomato paste

1/4 cup all-purpose flour

3-3/4 cups chicken broth, divided

1 tsp sugar

1 cup heavy cream

In a large kettle, heat butter and olive oil over medium-high heat.  Add onions and seasonings.  Cook, stirring occasionally, until the onion is soft.  Add the tomatoes and paste.  Stir to blend.  Simmer 10 minutes.  Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth.  Stir into the tomato mixture.  Add the remaining broth.  Simmer 30 minutes, stirring frequently.  Allow mixture to cool and run through a sieve, food mill, or food processor.  Return the pureed mixture to the kettle.  Add the sugar and cream.  Heat through, stirring occasionally.  Serve topped with grated Parmesan cheese.

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