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.
- 1 (24 ounce) can crushed tomatoes, undrained
- 3 cups water
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon 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.
From: Tupelo Honey Cafe Spirite Recipes from Asheville’s New South Kitchen. Elizabeth Sims with Chef Brian Sonoskus