Soup in the summer?

While I was on the Morning Star (the live-aboard I was on in The Bahamas) we were served many delicious meals. My favorite was the creamy tomato soup. I've never been much of a soup in the summer kind of girl. I always just thought of it as a winter food. When we were served soup and sandwiches for lunch one day I decided to go ahead and try the soup. OH. MY. GOODNESS. It was the best soup I think I've ever tasted! I immediately asked Chef John for the recipe and he just kind of laughed at me and said, "It's just creamy tomato soup." He was nice enough to pass the recipe on though and last week I made it for my family. It pretty much tasted the same...except I accidentally put too much salt in it. I also made my favorite pasta salad and BLT's.

Without further ado, here is the recipe for the creamy tomato soup, which I am now calling:

Famous Chef John's Creamy Tomato Soup

Olive oil
3 carrots, diced
4 stalks celery, diced
1 large onion, diced
1 64oz can Tomato Juice
4 cloves garlic, minced
2 1/2 quarts Heavy Cream
1 large can diced tomatoes
Dry basil, to taste
Garlic Salt, to taste
White Pepper, to taste
Kosher Salt, to taste
1 tsp sugar

Sautee the carrots, celery, onion, and garlic in olive oil until soft. Put the tomato juice and sauteed vegetables in a blender and puree.

Mix the puree mixture, heavy cream, and can of diced tomatoes in a large pot. Add the seasonings to taste and heat over low to medium heat until hot, stirring frequently.
Viola! That's it! Oh, and I must say...this version of the recipe will feed A LOT of people! I suggest you half it. I halved it and there were still plenty of leftovers (I fed 5 with it).

Now the recipe for my favorite pasta salad!

Brooke's Favorite Pasta Salad

1 16oz box of Garden Rotini (the multi-colored pasta)
1 block of mild cheddar cheese
1 block of mozzarella cheese
1 block of Colby & Monterey Jack Cheese
1 package of Pepperoni
2 - 3 small cans of sliced black olives, drained
1 bottle of Kraft Sun-Dried Tomato Vinaigrette Dressing

Cook the pasta according to the directions on the package. While the pasta is cooking cut the cheese into small squares and cut the pepperoni slices in half. When the pasta is done, drain and rinse with cold water. Put the pasta in a bowl and add the remainder of the ingredients. Use as much dressing as you like (I usually use 1/2 - 3/4 of the bottle.) Another ingredient I sometimes add is halved cherry tomatoes. Mix thoroughly.