Secret Recipe: Smoky Tomato Soup from The American Grilled Cheese Kitchen


7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email Your wish may end up on the blog, along with the actual recipe from the chef.

Dip your favorite pressed sandwich (just like mom used to make) in a silky tomato soup like the lunch crowd at The American Grilled Cheese Kitchen in SoMa do. It's a simple soup, something you can pull together in fewer than 30 minutes, but it packs a lot of punch with smoky spices.

3 ounces unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon ground piment d'Espelette

1/2 teaspoon ground pimentón de la Vera dulce

1 tablespoon balsamic vinegar

1/2 tablespoon kosher salt

2 boxes (26 ounces each) Pomi brand strained tomatoes

6 cups vegetable broth

crème fraiche, for garnish

1. To make a roux, melt butter in a saucepot, stir in flour, and cook over medium heat 5 minutes, stirring frequently.
2. Add spices, vinegar, and salt, and blend.
3. Add strained tomatoes and broth, and bring them to a boil for 3 minutes, until thickened, stirring frequently to prevent burning.
4. Taste to adjust salt and spices. Finish with a dollup of crème fraiche and serve.

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