I was recently asked what type of cook I am. Without missing a beat, I replied, “I am a rogue cook.” I believe in cooking with what’s on hand. Anyone who has dined at my house knows never to expect the same meal made the same way. Take for example this tomato soup– it was inspired by my garden this summer when my tomatoes plants literally rained cherry tomatoes, and my basil turned into small fragrant bushes. Bon Appétit.

• 2 C of cherry tomatoes
• 1 C fresh basil
• 1 stick unsalted butter
• 3 garlic cloves
• 1/2 medium onion, diced (scallions will work just as well)
• 1 can diced tomatoes
• 1 red bell pepper
• Herb’n Farm Pike Place Herb
• 1 C orange juice
• 1 C milk

Preparation: Roast tomatoes and bell pepper until skin blisters, about 20 minutes. In food processor add onion and garlic and sauté until translucent. Melt butter in a Dutch oven adding onion garlic mixture. Cook until translucent. In food processor add tomatoes, bell pepper, and half of the basil and pulse. Add to can of diced tomatoes to Dutch oven. Bring to a boil, reduce heat, and simmer uncovered for about 15 minutes or until slightly thickened. Puree with immersion blender. Add chopped basil and stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add milk and heat gently, stirring constantly. Adjust seasonings if necessary.