By Michael Williamson
It’s September, and although autumn doesn’t officially start for another week, the world seems ready and willing for it to arrive.
For me, that will mean introducing pumpkin and other fall ingredients to my recipes, plus, it’ll mean a lot more soup.
Since it’s not officially fall, I won’t start into the pumpkin of it all but I do want to do a soup.
We’re going to do homemade roasted tomato soup and grilled cheese. Don’t get me wrong, I would never turn my nose up to the Campbell’s version with accompanying Wonder bread and Kraft singles, but if you, like me, have access to an abundance of items from the garden, this is a great w…