Created by chef Fabio Viviani of Siena Tavern in Chicago, this vegetarian tomato-basil soup recipe takes full benefit of recent tomatoes. Roma or plum tomatoes are fleshy, low in seeds and cheap–making them a superb candidate for tomato soup. Throughout peak season you might also see different appropriate plum-shaped heirloom varieties at your farmers’ market, however you may as well ask for any low-seed, fleshy varieties they might have. Whereas this silky soup is the right accomplice for grilled cheese sandwiches, the do-it-yourself croutons add an herby-crunchy accent that shouldn’t be missed.
