End of Tomatoes Spells Soup.

Roasted Tomato Soup

After a late jump into Fall, here in New England, tomato season has come to a close.  A bittersweet day for us, as our local CSA, Langwater Farm, has some of the best tomatoes in the state. So, I figured, what better way to say goodbye and honor the harvest than to recreate my all time favorite soup, on the Baking Steel Griddle.  I know what you're thinking. You can't make soup on a flat piece of metal. I tend to disagree a bit. We were able to develop some great flavors on our vegetables before stewing them away. The end of tomatoes, spells soup. 

The griddle is a great source of heat for vegetables like tomatoes and onions. With high heat, we charred our vegetables prior to simmering away in a pot. This resulted in some great caramelization and a development of sweetness from the vegetables. 

Give it a try, then take to Instagram to show it off...

-Chef Craig


Tomato-Basil Soup

(Serves a family)


8 ea tomatoes, cut in half, stem removed

1 ea vidalia onion, cut into rings

4-6 cloves garlic, peeled

2 cups vegetable stock

olive oil, salt and pepper

basil oil, for garnish


tomatoes on the Griddle


1. Preheat your Baking Steel Griddle to medium-high heat (400 degrees) for 10 minutes.

2. Toss tomatoes, garlic and onions in olive oil, salt and pepper. Then place face down on griddle.

3. Char vegetables on both sides.

4. Heat sauce pit with olive oil. Add charred vegetables inside and stew for 5 minutes.

5. Top pot off with vegetable stock. Simmer for additional 15-20 minutes.

6. Puree in vitamin blender and re-season to taste. Strain through a chinois for the most creamy soup out there. 

7. Garnish with basil. 

strain the soup
reheat on the Griddle
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