Put your oven to work in this hands-off roasted tomato soup recipe that brings the sunshine, no matter the season:
Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-HartHot tomato soup may seem like the last thing anyone would want to eat in the middle of the summer. And yet there I was a few weeks ago, in the hot Baja sunshine, enjoying a steamy bowl of it., the soup was a sign of great things to come. At once creamy and light, velvety and layered, this simple vegan dish struck the perfect balance between the tomatoes’ natural sweetness and bright acidity.
Now that nightshades have taken over New York’s kitchen gardens and farmers market stands for the season, tomatoes are everywhere, practically begging to be brought into the kitchen and eaten, still warm from the sun. Chávez, who is celebrated in Mexico and beyond for his inspired restaurants, like La Fisheria, and Sotero, knows that peak-season ingredients don’t need much to make them sing. The chef was kind enough to share his simple recipe with me.
Heirloom tomatoes are cherished by farmers because their seeds can be used over and over; and by consumers because of their superior taste and visual appeal. If you can’t find heirlooms, plum tomatoes, which are usually a little more tart, work well too— just dial back the amount of vinegar, omit it completely, or add a teaspoon of sugar during the roasting stage to add a little sweetness. Whichever tomatoes you choose, it’s vital that they’re flavorful and ripe, so give them a gentle squeeze.
I love batching out a big pot of soup that my family and I can eat on repeat for lunch and dinner. This one keeps well in both the fridge and the freezer, so you may want to double or triple the recipe and stash some away for an icy January day, when you’ll almost certainly need a reminder that warm days will return. If you’re blessed with still-too-many tomatoes and need more
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