Tomato Soup with Saucí Romesco

Mick Follari

Yield: 3-4 servings (easily doubled)

Time: 35 minutes

Saucí Romesco adds some complexity and layers to what is already a divine tomato soup. Six ingredients and almost no prep work. It is rich, warming in the winter and frankly would make a lovely cold soup in the summer.

I’m making soups right now (as you can tell). I’m working on grounding myself by eating warm, well-cooked, satisfying meals in a quiet environment with intention and focus (pacifying my Vata, for the ayurvedists).

This wondrous soup requires very few ingredients and hardly any prep work. It’d be a great appetizer for a dinner party, or a meal in itself. The recipe presented here makes about 3-4 dinner-sized bowls, but I most often make a doubled version of this which leaves plenty of leftovers to warm up another day.

Notes: an immersion or stick blender is ideal for processing this into a uniform creamy soup, but before I had one, I used a blender in batches, which is only slightly less convenient.

Vegan: The way it’s described below is not vegan, but you could easily swap out the butter for olive oil, and the heavy cream for maybe a cashew cream or other non-dairy cream. I’ll try that at a later date and give it it’s own recipe page, I’d love to hear from you if you make it that way.

Ingredients:

  • ½ stick butter
  • ½ large sweet or Vidalia onion, sliced into half-moons
  • ~28oz can San Marzano or organic tomatoes
  • 5 tbsp heavy cream
  • 2 tsp salt
  • 5 tbsp Saucí Romesco

Preparation:

  1. Melt the butter in a pot on med-low heat, then reduce heat to low.
  2. Add the onion and 1 tsp salt, sauté and stir on low heat until the onions are translucent (do not brown them).
  3. Add the can of tomatoes, increase heat to a simmer and cook for 25 min
  4. Add the cream, rest of the salt, and Saucí Romesco, then blend with an immersion or stick blender right in the pot (ideal), or process in a blender in batches.
  5. (Optional) Top with pieces of goat cheese and a drizzle of good-quality olive oil.