Ever since the pandemic, my daughter has been bringing us food from Vincenza’s in John’s Creek. One of our favorite foods is their Tomato and Basil Soup. I would love to be able to make this at home. — Merna Stein, Atlanta
Valerie Gonzalez of Vincenza’s Pizzeria was happy to share this recipe created by her mother, Silvia Sanchez, Vincenza’s co-owner along with Mari Diegues. “She created the recipe at about the time we first opened,” recounted Gonzalez. “It was fall and the weather was getting colder. She wanted to make a homemade soup for our customers so they could have something to warm them up. We would often have leftover tomatoes, so in order to use them, she came up with the recipe.”
Because the tomatoes are roasted before they go into the soup, this is a great way to use winter tomatoes that might not be as flavorful as those in the peak of summer. But it’s even more delicious made with the tomatoes of summer.
This is a great tomato soup recipe, just a bit different from the standard with the roasting of the vegetables and the addition of lots of fresh basil.
At the restaurant, they make a double batch of this recipe every week and serve it in 1- and 2-cup portions along with a fresh house-made roll.
From the menu of...Vincenza’s Pizzeria, 9950 Jones Bridge Road, Johns Creek. 770-777-9799, vincenzaspizzeria.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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