You guys.

It's here.

It's Fall and it's time.

Let's not talk about how it was 87 bajillion degrees yesterday because I'm going to WILL cooler weather this way with something I like to call... Soup Season.

s O u P   s E a S o N !!!!





I'm kicking it off with my all time favorite soup... ze creamy tomato.

I used to eat tomato soup in a ridiculously huge bread bowl in our college dining hall several times a week. The good ole days of being completely reckless with carbs. Ahhh, sweet memories.

Roasting the tomatoes in the oven gives the soup a deeper and more delicious flavor. And, hold the phone, there is no actual cream in this one. Instead we use one potato to give it a creamier and thicker texture.



Aaaand while I didn't go the bread bowl route here, I did have to make something to dunk in that bowl of goodness. And coated it with mozzarella. Very, very worth it.

Prayers for crisp air soon and more belly-soul-warming soups to come!


Creamy Roasted Tomato Soup with Cheesy Toast

Makes 4-6 servings


Tomato Soup

2.5 to 3 pounds of mixed tomatoes like heirloom, vine, cherry or whatever you have on hand
6 garlic cloves, smashed
Olive oil
1 medium onion, diced
1 potato, peeled and diced
4 tablespoons unsalted butter
2 tablespoons tomato paste
1 quart vegetable or chicken broth
2 cups lightly packed basil leaves, torn apart
Salt and pepper

Cheesy Toasts

Sourdough, french bread or some fancy bread, sliced
Mozzarella, shredded or sliced


  1. Preheat your oven to 450˚ and prep your tomatoes and garlic for roasting. Quarter large tomatoes and halve small ones. Place skin side down on a large baking sheet with garlic and drizzle with lots of olive oil, salt and pepper. Roast for 30 minutes or until they've started to char.
  2. Meanwhile, in a large stock pot, melt 2 tablespoons of the butter over medium heat with onion, potato and salt. Cook for about 5 minutes, or until soft and lightly brown. Add the tomato paste and stir well. Continue cooking for another 3 minutes. Add the last 2 tablespoons of butter and roasted tomatoes with garlic to the pot. Stir and let all those flavors get comfy together. Finally add the broth, bring to a boil and then reduce to a soft simmer for 15 minutes.
  3. Everything should be nice and soft in the pot now. Add the basil and blend using an immersion blender or pour in batches to a regular blender. If you'd like a really smooth soup, pour through a mesh strainer to remove tomato skins.
  4. To make the cheesy toasts, turn your oven to Broil on high and line a baking sheet with sliced bread. Sprinkle shredded or lay sliced mozzarella on the bread and broil until bubbly and light brown, about 5-6 minutes.
  5. Get to dippin' in that creamy tomato bowl of happiness!!!

Hugs loves <3