There is a specific kind of happiness that comes from a warm kitchen on a cold afternoon. The smell of something good in the oven, the sound of a pot bubbling on the stove — it is the kind of scene that makes you want to slow down and just be present for a while.
Fall is my absolute favorite time of year to cook. The produce is incredible — butternut squash, sweet potatoes, crisp apples — and every dish feels like a small act of comfort. I have been rotating through a handful of recipes lately that I keep coming back to, and I figured it was time to share them.
First up: a simple roasted tomato soup that takes maybe 45 minutes total and tastes like it simmered all day. The secret is roasting the tomatoes with a little olive oil and garlic before blending. That extra step makes all the difference. Pair it with crusty bread and you have the perfect weeknight dinner.