Episode 66: Summer Cooking 2.0, Part 2

I'm back in the kitchen with you today, continuing our second annual summer cooking series.  Today is all about tomato soup!  Even though it's a warm recipe and we're not always craving piping hot stuff this time of year, this dish feels so seasonally appropriate to me...the first time I tried playing around with tomato soup recipes was one summer when my parents had more tomatoes than they could possibly eat ripening in their garden.  And man, that memory of freshly ripened tomatoes from the garden going straight into dinner the same night sticks with me like the perfect grilled cheese.  Wink, wink.

Listen to Episode 66 in iTunes, the Apple Podcasts app, or Stitcher.

​Linkables discussed in today's episode:
Recipe for Garden Fresh Tomato Soup!
canyonglutenfree.comCanyon Bakehouse gluten free bread.
miyokos.comMiyokos vegan cheese.
Eat to Live, by: Joel Fuhrman.

Special thanks to Amy Van Vlear for original design and Jonathan Byram for original music!

Did you try this recipe?  I'd love to hear how it went for you!  Send me a message or find me over on Instagram @ifeelsupernourished.

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