tomato soup

the basics: roast chunks of heirloom tomatoes with grapeseed oil, salt, and garlic cloves. finish under the broiler. blend, bring to a boil with chicken stock, salt, and lemon juice, then simmer until it’s reduced to a consistency you like. finish with butter.

my favorite variation: use cherry tomatoes for roasting. infuse bacon fat with rosemary in the pot (drop stems into heating oil, remove when it’s aromatic to your liking) before adding the blended tomatoes and chicken stock. add lemon zest and juice. finish with goat cheese.


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