We love harvest catch-all soup, but sometimes eating it endlessly in the winter gets a little old. So I decided to expand our repertoire this year to include a second soup --- farmstead tomato.

Our new soup includes:

• 1 gallon of fresh tomatoes (which squeeze down to about half a gallon of tomato mush)
• 6 cups of chicken stock
• 6 onions
• 6 cloves of garlic
• 1/2 to 1 cup of fresh basil leaves
• 1 cup of fresh goat milk
• salt, pepper, and honey to taste

The soup is almost too easy to make. I cut tomatoes into large chunks while topping them and removing spots (leaving skin and seeds in), then squeeze the result with my hands to assist the break-down process.

After adding the chicken stock, onions, and garlic, I simmer for about an hour and a half. Then I cool the soup for about half an hour before adding the basil and blending it in well with an immersion blender.

Finally, I pour in the milk and add salt, pepper, and a bit of honey (more sweetening if the tomato plants are blighted, less if they're not).

The result is about a gallon of deliciously creamy tomato soup with every ingredient except the salt and pepper coming straight from the farm. Enjoy!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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