Soup has this sad stigma of being a winter time meal. But, we’re here to tell you that as long as your AC isn’t broken in the Florida afternoon heat, soup is quick and easy comfort food year round. We usually have enough veggies and herbs on hand to be able to throw in a stock pot whenever soup cravings hit, but this particular recipe would even be worth a special trip to the grocery store. It’s a fancy take on the forever classic tomato soup and as always, would be paired perfectly with a grilled cheese.
WHAT YOU’LL NEED
2 Pints of Tomatoes (grape or cherry work nicely)
1 box chopped tomatoes (ie. POMI or similar)
Vegetable Stock (or water will do)
1 Onion (diced)
2 Carrots (diced)
2 stalks Celery (diced)
Salt and Pepper
1 glove Garlic (diced)
1 tsp Fresh Ginger
1.5c Vermouth (or White Wine)
1c Red Wine Vinegar (RWV)
Extra Virgin Olive Oil (EVOO)
Dash of Lemon Juice
1 tbsp Sriracha
HOW YOU’ll MAKE IT
Get a pan sizzling hot, add EVOO to coat, tomatoes (fresh only) and little salt and pepper. Toss tomatoes until coated evenly and then LEAVE THEM ALONE. You want these to cook until they look charred and black. Believe us, these will look burnt but won’t taste it – this is whats going to bring the flavor.
To speed this process up, place these in a 400 degrees oven for 18 – 22 mins while you prep the rest of your soup (after they’ve cooked for a bit on the stovetop).
1. In a large stock pot, coat the bottom with EVOO
2. Add mirepoix (onions, garlic, carrots) and cook on medium heat for 8-10mins.
3. Season with salt, pepper, garlic and ginger.
4. Add vermouth or white wine and reduce temp (until its dry)
5. Add a RWV to deglaze
6. Add box tomatoes
7. Add stock (water)
8. Taste and season again as needed
9. Sitr in Sriracha
10. Remove stock pot from heat
Bringing it together.
1. Remove tomatoes from oven (making sure both sides are “blistered”) and add to stock pot
2. Using an immersion blender, blend until you reach desired consistency. (If you do not own an immersion blender, pour soup mixture + tomatoes into a regular blender and return to stock pot when done).
3. Taste and season as desired
4. Add a touch of lemon juice
5. Once blended and thoroughly seasoned, return stock pot to low heat and cook for 8 minutes.
6. Top as you’d like (basil, parsley), creme fraiche, ricotta, sour cream, parmesan, croutons — anything really!)
We topped ours with an herb puree, a sherry gastrique and pretzel croutons!