Here we are, almost the end of January, and the temperatures in Florida have finally gotten cold. Cold enough for soup. This creamy tomato soup comes from a cookbook in my collection, Tupelo Honey Cafe, Spirited Recipes from Asheville’s New South Kitchen. If you’re not familiar with Tupelo Honey Cafe, it’s a small restaurant chain in the Asheville, North Carolina and surrounding areas. I had wanted to dine here for a long time and finally got the opportunity in May 2015. My youngest son ordered the tomato soup the day we had lunch at the South Asheville location. If I remember correctly, his comment was “masterpiece on a plate”. Ah, the things kids say.
Really, everything we had that day was terrific. So terrific I bought their “yellow” cookbook. (They also have a blue one, which I already had.) This creamy tomato soup recipe is the first recipe I’ve made from the book. It’s the week 2 recipe in the 52 Week New Recipe Challenge. It’s simple but flavorful.
From: Tupelo Honey Cafe Spirite Recipes from Asheville’s New South Kitchen. Elizabeth Sims with Chef Brian Sonoskus