While on our honeymoon in March of 2005, we asked the concierge at the Inn at Biltmore Estate the best place in Asheville to eat breakfast. His response was "Tupelo Honey, of course!" He gave us directions and off we went. I ordered french toast and Tyler ordered an omelet and a cup of the best creamy tomato soup. They just recently published a cookbook that included the coveted tomato soup recipe. Of course, that's the first thing in the cookbook that I attempted to make! First attempt = success! This soup is divine.. hearty, creamy, rich and full of deliciousness. I must say before getting to the recipe, that if you are ever in the fabulous city of Asheville, NC, please visit the Tupelo Honey Cafe and have some breakfast, lunch, or dinner! We did! We went there several times over the course of our trip and in April of this year we will be returning with our dear sweet Keller to this magical city! I'm sure we'll eat at this popular establishment several times that week, but let me tell ya, there's nothing like it.
Creamy Tomato Soup
- 1 (24 ounce) can crushed tomatoes, undrained
- 3 cups water
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
Combine the tomatoes, water, tomato paste, bay leaf, sugar, and salt in a heavy saucepan. (I used the covered casserole dish by Giada DeLaurentis and it worked very well.)
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.
This is what happens when you try to stir the soup and take a picture at the same time... =)
Ladle into a soup bowl and serve!