Howdy there Darlin's,

Well, we're gitten ta the end of summer and the end of some of my favrite summer fruits and vegetables. But there's still plenty of good pickin's left at the farmstands and farmers' markets that's cheap enuff ta make good eats an' stretch them dollars.

Farmers always have a few tomaters that's gone soft an' cain't sell at the regular price. Now that farmer would cry if'n he had to toss them tomaters in the garbage, but he knows that if'n he offers 'em up at a good cheap price, why plenty o' customers would buy 'em.

This is the purfect time ta find that box o' soft tomaters that sell good an' cheap. They's purfect fer a nice warm or cold tomater soup. Buy the whole box if the price is right an' put them tomaters ta work in the soup kettle.

I knows that makin' soup sounds like lots o' fussin' but I kin tell ya true this soup is so easy, why anyone in the family kin whip this up an have it ready fer dinner before the hour's up. I'm not just a-pullin' yer leg, darlin's--any whipper-snapper in the house kin git these fixin's together.

Now, if'n that box o' tomaters is really big, why just double the recipe an' put half of it inter the freezer. An' when that autumn chill comes on, why you'll be good 'n' ready with a nice kettle o' soup fer yer family.

I surely do hope you kin find that purfect box o' soft tomaters.

Yer ever lovin' Aunt Nettie

Yield: 6 to 8 servings

2 medium onions, chopped
2 medium carrots, diced
2 ribs celery, chopped
5 to 6 cloves garlic, crushed

12 medium tomatoes, stemmed and cut into 8ths
1 quart (1 liter) vegetable broth
1 1/2 teaspoons dried tarragon

1 to 1 1/2 teaspoons salt
Pepper
Pinch cayenne, optional

Vegan Parmesan
Chopped green onions
Chopped peanuts
Chopped fresh herbs (cilantro, basil, or dill)
Fresh or canned corn kernels

1. Combine the onions, carrots, celery, and garlic in an 8 to 10-quart (liter) stockpot and water-sauté for about 10 to 12 minutes, stirring frequently, until the onions are transparent and softened. Add small amounts of water as needed to prevent burning the vegetables.
2. Add the tomatoes, vegetable broth, and tarragon and bring to a boil over high heat. Reduce the heat to medium and simmer about 20 minutes.
3. In batches, transfer the soup to the blender and process until fully pureed. Alternatively, use an infusion blender to blend the soup in the pot.
4. Season with salt and pepper to taste and add a pinch of cayenne to spice it up if desired. Serve immediately or chill and serve when ready. This soup also makes a delicious cold soup. Garnish with one or more of the suggested items and enjoy.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.