Episode 4
Tomato Soup
The paradox of tomato soup — best of winter AND summer
April 8, 202441m 14s
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Show Notes
Some people think tomato soup only exists to serve as a dipping sauce for grilled cheese, but Kenji and Deb are here to set them straight. A properly, lovingly made tomato soup — even with sad-looking supermarket tomatoes from February — can be a time portal, from the dreariest winter day to the peak of summer farmer’s market fresh. Kenji makes Deb’s genius “grilled cheese kind of built into the tomato soup”, unlocking a new level of tomato soup nirvana.
Recipes mentioned:
- Deb’s Weeknight Tomato Soup (from Smitten Kitchen)
- Deb’s Classic Grilled Cheese + Cream of Tomato Soup (from Smitten Kitchen)
- Deb’s Roasted Tomato Soup with Broiled Cheddar (from Smitten Kitchen)
- Kenji’s Fast and Easy Pasta with Blistered Cherry Tomato Sauce (from Serious Eats)
- Kenji’s 15-Minute Creamy Tomato Soup (Vegan) (from Serious Eats)
- Lisa Steele’s Cream-Fried Eggs (from the Washington Post)