"This soup relies on a layering of flavor from roasting both fresh and canned tomatoes, which each have different levels of sweetness, acidity and tomato-to-water concentrations. Then, a sort of vodka sauce approach enters the picture and contributes bisque-adjacent richness and spice. To develop the recipe, I tested through dozens and dozens of different ways to make vodka sauce so I could arrive at what I think is the perfect formula for this soup."
"The soup could not be easier to pull together, and you can do it in any season because it uses a combination of fresh tomatoes, roasted canned tomatoes and concentrated tomato paste for a layered flavor and a balance of sweetness and acidity. The soup is perfect as is, or with some Ritz crackers crumbled over the top, but you can also make a grilled cheese to dip into it."
The recipe builds layered flavor by roasting both fresh and canned tomatoes, taking advantage of their different sweetness, acidity, and tomato-to-water concentrations. A vodka-sauce-style treatment adds creaminess, spice, and bisque-adjacent richness while concentrated tomato paste deepens savory intensity. The soup is straightforward to prepare and works year-round due to the mix of fresh and roasted canned tomatoes. Simple garnishes like crumbled Ritz crackers or a grilled cheese for dipping complement the soup. The combined approach yields a balanced profile of sweetness and acidity with rich, velvety texture.
Read at www.nytimes.com
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