What?  Is there a bit of crispness in the air?  Could it be that Fall approacheth?

Me hopes!

Even if Summer should, once again, rear her hot, sweaty head we will revel in the cool temperatures, whistling wind and hearken to that little voice that whispers:  how about a nice, hot bowl of soup?

Oh, yes please!  Especially if it’s a bowl of pure comfort…say, Soulemama’s Tomato Carrot Soup.

Don’t wrinkle your nose!  It’s positively delightful!  Ask my children who are avowed tomato/cooked carrot haters.  They’re feeling the love or at least they will be this evening when they’re served lovely cream-laced bowls of this delicious concoction, served with toasted cheese bread sprinkled with fresh herbs.

Though the process for making the soup is a wee bit time consuming, it’s worth every bit of it.  And with an absolutely insane tomato harvest, I had the perfect excuse to indulge my own penchant for a soup chock full of tomatoey goodness.

I had such a good time making this soup!  Having spent so little time in the kitchen of late, it felt good to expend a little extra effort in my favorite room.  Yes.  I miss cooking.  I’ve been sneaking in more and more…and you know you’ve got it bad, when you’re taking pictures of the food.  But such yummy and beautiful food…

First, I had Michael go to the misty-rainy garden and pick several of these:

A quick boil and they slipped right out of those nasty skins:

A slice, a drizzle of olive oil and some fresh picked oregano:

Pop them into the oven:

Then I pulled a few of these out of the fridge:

Chop, chop.  Dice, dice…and saute:

Add tomatoes, minus the herbs, a little chicken broth and simmer until soft:

Then…my favorite part…puree!

A bit of fresh chopped basil and a drizzle of cream, a few cheese toast points, et voilà!  Mom gets a preview of tonight’s meal:


Kitchen blessings on a Fall-ish Friday,