Yes, these longer nights have their benefits. Like, my husband and I will be seeing a little more of each other across the supper table these days because supper time isn’t being ignored while we’re out in the barnyard or in the pasture somewhere squeezing every minute of sunlight from the day.

And more time at the supper table means more time spent in the kitchen with the man I married who happens to be really good at cooking things like homemade noodles and casseroles and German heritage dishes and other things that require a large dollop of butter and an even bigger swig of heavy whipping cream — a requirement, I guess, if we want to pad up our rear ends in preparation for a long cold winter.

And it’s no coincidence that soup season comes rolling at the same time the tomato crop starts turning red, which only means that the man has been forced to come up with a delicious way to celebrate them.

And when I say forced, I mean “gently” persuaded by a growing pile of ripening tomatoes on the kitchen counter and a pregnant wife declaring that she’s starving over here.

So to honor it all, the changing season, my tomato crop, unwavering appetite, affinity for heavy whipping cream and my husband’s kitchen skills, I would like to share a recipe he concocted during our first autumn spent back at the ranch.

After finding me in the kitchen stomping, whining and nearly losing an eye to a jalapeño pepper after my first attempt at the age-old-tradition of salsa making, only to clean it all up, put my hands on my hips, reach for my goggles and declare that I was now going to attempt tomato soup — 8 p.m. — I think he felt the need to run interference.

And so I ditched the goggles, picked up a pen and followed him around the kitchen as he whipped up a little piece of heaven right there on the very same table where I was nearly murdered by that jalapeño pepper.

And I’m so glad that I did, because the thing with my husband’s cooking is that 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.

But I captured it in its original perfection and now we make it a tradition year after year.

‘Tis the season! May your tomatoes never be stranded again. Enjoy!

Cowboy’s Garden Tomato Soup

Ingredients

• ¼ cup water
• 3 cups fresh tomatoes, diced
• 1 cup (about 3 medium carrots) diced
• ¼ of a large purple onion, diced
• 2 cloves fresh garlic, minced
• 1 12-ounce can tomato sauce
• 1 stick butter
• 1 bay leaf
• 1 teaspoon celery seed
• 1 teaspoon dill weed
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped cilantro
• ½ teaspoon rosemary
• 1 teaspoon chopped chives
• Ground black pepper, to taste
• 4 chicken bouillon cubes
• 1½ cups heavy whipping cream (room temperature)

Directions

In a large soup pot add the diced tomatoes, carrots, onion and garlic to ¼ cup water and simmer on low for about 5 to 7 minutes or until the tomatoes start to gently boil. Stir in the tomato sauce, butter, seasonings and bouillon cubes and simmer the soup on low, allowing the onions and carrots to cook, about 30 minutes.

Once the vegetables are cooked through, slowly stir in the heavy whipping cream and say “M’m! M’m! Good!” while Campbell sobs silently to himself.

Heat (don’t boil) for a few minutes, serve it up and have yourself a happy and well-fed fall.