This is the last recipe I tried from Tupelo Honey‘s cookbook, and man, was it good! This didn’t give us a lot of soup, though (maybe 3 bowls?), so next time, I would probably triple it. There’s not a whole lot to it, but maybe that’s what makes it so good! It’s the perfect tomato soup for a cool, fall day. Or a wintry snowy day. Or a hot summer day. Goood souppp!
Creamy Tomato Soup
(Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen)
1 24-ounce can crushed tomatoes, undrained
3 cups water
2 tbsp tomato paste
1 bay leaf
2 tsp sugar
1.5 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup heavy cream
Combine the tomatoes, water, tomato paste, bay leaf, sugar, and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium, and simmer for about 20 minutes, or until the mixture lightly coats the spoon. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes, or until thoroughly blended.