Ok speaking of tomatoes…(because we were speaking of tomatoes weren’t we?) I am so excited to share with you some news I’ve been waiting for all summer while we grilled burgers outside at 10pm because we just got in and the sun hadn’t set yet. I love those days. I do. And I love burgers, what girl doesn’t? But as the summer winds down and the days get shorter the one thing that keeps me from whining like a little girl who wants to stay up past her bedtime is this: longer nights divided by more Cowboy time in the kitchen = rich, hearty food that tastes like heaven…which results in a little something to take the edge off the cooler weather and inevitable winter…oh, and a little extra padding on my rear-end to help keep me warm.
Yes, cream and butter and hearty seasonings have blown back into my life with the autumn wind and I’m in the market for bigger stretchy pants because, you guessed it…
Cowboy’s cute butt is back in the kitchen…
and this time he’s outdone himself.
Now, I don’t like to push the man. Really I don’t. He has been busy this summer working on getting our new house squared away, building me picture frames, chasing cows around, fixing things I’ve recently broken, and, you know, working. So I haven’t asked him if he has any new recipes brewing up there under his hat. I haven’t mentioned to him that I am sstttaarrvvinng over here. No I haven’t. But this weekend as he watched his dearly beloved sob and stomp and whine and worry and nearly lose an eye as she tackled the age-old tradition of vegetable canning only to clean it all up, put her hands on her hips, reach for her goggles and declare that she was now going to attempt tomato soup…at 6 pm…I think he felt the need to run interference.
Because he must have been starving too…and he couldn’t wait until 3 am to enjoy his wife’s amateur tomato soup attempt.
So last Sunday Cowboy swooped in and rescued his maiden in fleece pants from her overzealous self by suggesting that perhaps he could try cooking tomato soup. That maybe he had an idea for a recipe. That possibly it would be good for her to find her camera and computer and do what she does best…document it.
And boy am I glad I did. Because the thing with Cowboy’s cooking is this: it’s all in his head, like a story or a song–if it’s not written down the melody might change a bit or the plot might thicken sooner the next time around.
So I gladly handed over the metaphorical apron, grabbed my camera and notebook and watched as the man I married whipped up a little piece of heaven right there on the very same table where I was nearly murdered by a jalapeno pepper. It was a beautiful thing and I know you’re going to love it….
and I am only just a little jealous of the ease at which this man tackles life…and soup.
So grab your favorite autumn brew and those pesky tomatoes…and then grab a few more because you’re going to want to make a double batch of this stuff:
Cowboy Cooks Garden Tomato Soup
Ok, here’s what you need, gathered and deliberately documented by following Cowboy around the kitchen using the journalist skills I acquired in college, and that cute little reporter hat, pen and paper pad.
- 3 cups diced fresh tomatoes
- 1 cup, or 3 medium garden carrots (use more if you wanna)
- 1/4 large purple onion
- 2 cloves fresh garlic (I have to tell you, I was looking everywhere in this tiny kitchen for fresh garlic when I was making my salsa. I whined and dug and threw things around. Cowboy mentions he would like some garlic and it just magically appeared in the cupboard. This is my life. I get a mess, Cowboy gets a magic cupboard…anyway moving on)
- 1 12 oz can of tomato sauce
- 1 bay leaf
- 1 tsp celery seed
- 1 tsp dill weed (haha, dill weed)
- 1 Tbsp basil (fresh would be best, but I forgot to plant basil, so dried tastes great too)
- 1 Tbsp fresh, chopped cilantro (or dried will work too)
- 1 tsp rosemary (we had a little rosemary debate, you know, now that I am an expert. I didn’t win. But if the little rosemary seed floaters annoy you like they annoy me, just put in a 1/2 tsp)
- Ground black pepper to taste
- 1 (heaping) tsp chopped chives
- 4 bouillon cubes
- 1 stick butter (or 8 Tbsp if it makes you feel better)
- 1 1/2 cups heavy whipping cream (get your cream out of the fridge before use and set it on the counter for a bit. This way, when you add it to the hot soup it will blend well.)
Step 2: Serve you and your cook an Autumn Ale, you know, to keep with the mood of the season.
Step 3: Sharpen your knives.
In Cowboy’s kitchen, this is the step that takes the longest. I mean, he has a knife briefcase.
And in that knife briefcase lives this mamajamma.
I think I said something like “Holy Shit!”
Step 3: Chop and simmer the veggies
- Dice three cups worth of garden tomatoes
and put those babies in large a pot to simmer on low while you prep the other veggies
- Dice three garden carrots. Look at these heavenly creatures!
I especially like this one. Pops said he was holding the rest of the carrots together when he found him.
What a nice little carrot. I liked him so much I ate him.
Ok, yeah, anyway, dice about one cup worth of carrots.
- Now dice up 1/4 of that large, purple onion…
..sniff, sniff..please don’t cry.
- Add the onions and carrots to the pot with the tomatoes
- And pour in the tomato sauce
1 tsp celery seed
1 tsp dill weed
1 Tbsp basil
1 Tbsp fresh, chopped cilantro
1 tsp rosemary
Ground black pepper to taste
1 (heaping) tsp chopped chives
4 bouillon cubes
All you will want is this soup.
Jessie and Chad..I once cooked in that same kitchen..Jessie was 3 years old. Pops and I made venison stir fry for your grandpa and grandma..Edith said,”good beans”. I knew I had the Veeder approval. Some day we should have a soup cook-off. Your husband and I think the same on ingredients to soup.JS
Totally … drooling.
Creamy tomato is my favorite soup of childhood .. with a crusty grilled cheese? Oh so making this !!
“Cowboy in the Kitchen” has a nice ring to it 🙂
Fresh veggies…can it get any better??? Rich
The look on your Dad’s face says it all. Chad has some extra touches I’ll have to try. But, very few people know the goodness of basil with tomatoes (olive oil and parmesan cheese on Italian bread in the toaster oven, garlic salt, butter and voila–bruschetta. One good thing about living in a strong ethnic area is the different food. You guys would love it–a different cuisine every night. Love to all of you. K
you scoff at dillweed? ha! seriously tho – do you grow dill, or do you need some? I dried a ton of both seed and weed, and would be happy to share. I can get it to you via Megan… I’d even share my recipe for Dilly Rye Bread for when you are in the baking mood 🙂
Can I get one of those for my kitchen? I’m flexible – he doesn’t have to be a cowboy. He doesn’t even have to be a he. He/she/it doesn’t have to stick around if he/she/it chooses not to. He/she/it would be greatly appreciated if he/she/it just comes in and quietly cooks, lingers long enough to clean up and then silently disappears into the night. Yeah, that would be good.
Wow. Those are some handsome cowboy men, and that is some beautiful soup. You are a lucky woman. I’m pretty sure they are lucky to have you around, too. -kate
I had to laugh about the “knife sharpness” test. My husband does the exact same thing…
This is hilarious – better than tv – maybe you should have your own programme?
Thanks messynest…I’ll let you know when Food Network comes knocking!
Ran across your website this a.m. Should be sleeping, but this has me facinated. Your writing and storytelling skills are amazing. You have the ability to go to the moon and back.
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Thank God I found this post! 🙂 I have tomatoes coming out of my…well I’ve got allot of tomatoes right now. Thanks for the recipe. Will be trying it out!
Oh yea, nice cowboys.
Hmmm, I wonder where my husband put his hat? For some reason I want him to wear his hat. 😉
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