As you may remember from this post on Tortilla Soup, soup is my favorite meal. When I’m under the weather, like I was a bit last week, nothing puts me back on the map faster than a big bowl of Tomato Soup from City Cafe. When I was on bed rest with my youngest daughter, my sweet friends brought me a bowl of this great soup and a teamonade (my other obsession from this great spot) every day.
This special restaurant has a dual personality: fine dining in City Cafe and casual dining next door at City Cafe To Go. General Manager Jessy Morales greets everyone warmly and keeps it all running smoothly. In the To Go side, the cases are filled with wonderful options to take home for a great meal when you don’t have time to cook and a great menu for lunch with friends. Often I stop in the To Go side for cup of soup and a teamonade, which the manager, Antonio, has ready before I get to the counter. Ok…maybe I stop in too often…
Naturally, the cooler weather has me craving a warm bowl so I asked owner Kareem Alaoui and Executive Chef Mario Flores if they would share with recipe with me and with you. Hope you enjoy!
- 4 oz white wine
- 1 tsp dry dill
- 1 gallon of diced tomato
- 1 c heavy cream
- Salt and Pepper to taste
- Reduce wine with dry dill by half in a small sauce pan.
- Puree the tomatoes.
- Add wine reduction and tomatoes to large stock pot.
- Bring to a boil.
- Reduce heat and add cream, salt and pepper.
- Simmer until heated thoroughly.
- Serve with crusty bread.