We here are real tomato soups nerds, and we were very impressed with Chef Dante’s creation at Fiorella. So creamy, and vegan! And we got Chef Dante to share the recipe with us! It’s so pleasantly simple.
Roasting the tomatoes, onions and garlic make all the difference. The tomatoes get that perfect caramelized taste and we think, we will never make a tomato soup any other way. For cozy fall evenings with some grilled cheese, this is the soup you need.
And don’t forget to read our interview with Chef Dante. We are talking all things ingredients you need in your kitchen pantry, essential kitchen tools, and best SF spots! For more comforting, delicious Italian food, visit Fiorella!
Fiorella’s Tomato Soup
Serves about 4 cups
6x heirloom tomatoes roughly cut
1x yellow onion sliced
2x cloves garlic crushed
Mix all ingredients in a large bowl. Season with salt, and drizzle with olive oil. Place in a deep oven proof pan. Roast on high heat until the tomatoes begin to char on top. When charred, stir around a little bit so that there is more tomato on top that isn’t charred. Continue to cook until charred again, onions are soft and the liquid starts to evaporate. Remove from oven and puree in a blender. From there transfer to a bowl, and wish in any more salt if needed. And a little more olive oil. Top with fresh basil. That’s it!