When Life Gives You Too Many Tomatoes… Make Soup.

Listen.

There comes a point in every urban homesteader’s life when the tomato plants start acting like they’ve got something to prove. I mean really show out. One minute you’re begging them to grow, the next minute you’re side-eyeing your countertops wondering how you went from two tomatoes to a full-blown red avalanche.

I blinked and suddenly the kitchen looked like a tomato crime scene. There were tomatoes on the table. More tomatoes sat in bowls. Some tomatoes were trying to escape off the counter as if they knew what was coming.

So what did we do?
We got a pot. We got some garlic, onion, and herbs from the garden (because, of course, we did). We made tomato soup so good it would make a grilled cheese slide into your DMs.

I’m talking real deal, slow-simmered, backyard-fresh, “why-does-this-taste-better-than-the-store?” tomato soup. The kind that makes you feel accomplished. Like, yes, I grew these tomatoes with my own two hands, and now I’m eating them like royalty.

Let this be a lesson: when your garden gets a little too generous, don’t panic. Get creative. Get a spoon. And maybe go ahead and freeze a few jars for later, because tomato season doesn’t last forever—but soup season? Oh, she’s eternal.

From chaos to comfort in one pot.
Tomato overload? Nah—tomato glow up.

Stay saucy,
Shawana 🍅