Home Recipes Creamy Tomato Soup

Creamy Tomato Soup

by thisjess.cooks

Soup season! I’ve been fighting off a bit of a cold, so feeling extra cozy, and looking for a bit of extra warmth (plus, my whole anthem this fall / winter is going to be souppppp). And today that meant a craving for some creamy tomato soup. I found this amazing recipe from A Sweet Pea Chef and it was so easy to make, and the perfect creamy soup that I was looking for.

DSC_0444As I went to put this together, I realized that I didn’t have carrots (oops) so I used a sweet potato instead, just to give it a bit of depth and add that texture to the mix. Other than that, I actually followed the instructions (haha, for once!).

I also toasted some bruschetta because soup is always better that way! You just need to heat the oven to 425, then brush the bread (a hearty / crusty bread is your best bet) with olive oil on both sides. Toast the bread in the oven for about 8 minutes, flipping halfway through. You may need to toast for more or less time, depending on the thickness of your bread slices.

Are you making some amazing soups this fall? I want to hear about them so I can add them to my soup list!

You can find the full recipe here.

xx Jess

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