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Roasted Tomato Soup

This recipe is a throwback to when I was studying abroad in Siena, Italy. The soup it was modeled after was one of my absolute favorite things to eat when I was living there. In Italian it is called Pappa al Pomedoro, which essentially stands for bread in soup. The technique was to take some day old, crust Italian bread and stew it with some tomatoes, leeks, red onion, chili flakes and vegetable stock. In this refreshed version, I have taken some ripe tomatoes, and roasted them with a whole bulb of garlic to add some nice depth of flavor. This soup will act like a warm blanket on a cold night. And, can easily be eaten cold during warmer temps!

Chef recommends making a super gooey Grilled Cheese to accompany.

Check the full recipe below!