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Easy tomato soup tastes like the Big Tomato

Recipe: Fresh tomato soup uses only five ingredients

This fresh tomato soup captures the peak flavor of ripe tomatoes and is easy to make.

This fresh tomato soup captures the peak flavor of ripe tomatoes and is easy to make. Debbie Arrington

What’s more Sacramentan than tomato soup? We didn’t get our Big Tomato nickname for nothing.

For generations, Campbell Soup made its famous tomato soup right here, using locally grown tomatoes.

And soup is an ideal use for late-season, really ripe, really juicy tomatoes; they’re packed with so much juice, this soup barely needs any extra liquid.

Fresh tomato soup requires very little seasoning; just a few dashes of garlic salt to complement the natural sweetness of the tomatoes. The food processor, blender or food mill makes it nice and smooth; no advance peeling necessary.

Fresh tomato soup

Makes 2 large bowls or 4 cups

Ingredients:

2 tablespoons butter or olive oil

½ cup onion, finely chopped

4 cups tomatoes, chopped

¼ to 1/2 teaspoon garlic salt

½ cup water

Instructions:

In a heavy saucepan, melt butter. Over medium heat, saute onion until soft.

Add chopped tomatoes including any juice. Sprinkle with garlic salt and stir. Cover pan and reduce heat. Simmer, stirring occasionally, until tomatoes are very, very soft, about 20 to 30 minutes.

In a food processor, blender or food mill, process tomato mixture until smooth. Return tomato mixture to pan and add water (a little more if needed).

Warm soup until it just starts to boil. Serve immediately.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of May 11

Make the most of the lower temperatures early in the week. We’ll be back in the 80s by Thursday.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Add mulch to the garden to maintain moisture. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch-to-1-foot circle to avoid crown rot or other problems.

* Remember to weed! Pull those nasties before they set seed.

* Water early in the day and keep seedlings evenly moist.

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