I ended up with a ton of ripe tomatoes from my garden all at once and had to use them promptly, so as to avoid them becoming over-ripe and unusable.  Suzanne reminded me about a super simple, delicious, and hearty tomato soup that was perfect for the occasion!  I know, it’s not quite soup weather yet, but I personally love soup any time of the year.  It is just so easy to put together, and since I almost always puree my soups it requires very little skill or care when it comes to chopping your veggies.  As an added bonus, soup is a great way to boost your veggie serving for the day by adding any mix of potatoes, celery, onions, carrots, etc.  Trust me, you’ll be seeing many, many soup recipes on this blog from both of us once winter hits! (Another bonus: you’ll most likely end up with lots of leftovers for the week!)
If you have other summer veggies like zucchini, definitely add them in!  Or, you can add a potato to make the soup a little thicker, if you prefer.

Creamy Tomato Soup

~2-3 pounds vine-ripe (preferably organic) tomatoes
3 carrots, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 large handful of fresh sage, chopped
1 1/2 cups vegetable broth
salt/pepper to taste
1/2 cup half and half (optional; you can go without this addition or serve w/ a dallop of sour cream instead, if you prefer)
Place chopped tomatoes, carrots, and onion in large stock pot and let cook ~10-12 minutes on medium-high heat. Stir frequently.  Next, place chopped sage, garlic, and salt/pepper into pot and let cook an additional 3-4 minutes.  Turn the stove down to medium-low and add the vegetable broth.  Let simmer for 30-35 minutes, or until the tomatoes look completely broken down.  Carefully, puree the soup with either an immersion blender or standard blender until thick and smooth.  Return to burner on low heat and stir in half and half, if using.  Cook on low for an additional 2-3 minutes.  Serve with grated cheese and your favorite rolls!