From the menu of … Joy Cafe, 316 Pharr Road, Atlanta. 404-816-0306, www.joycafeatl.com
Q: My family and friends enjoy Joy Cafe in Buckhead. Although we love everything on their menu, Joy's tomato soup is a particular favorite! I would love to surprise them with her soup! — Mindy Florio, Atlanta
A: Joy Austin Beber, chef and co-owner of Joy Cafe, provided the recipe for the restaurant's delicious tomato soup. She wrote, "What we were trying to capture in the soup was a more complete experience of tomatoes. Canned San Marzano tomatoes are wonderful but a bit one dimensional. Fresh tomatoes and the oven-roasted tomatoes really add a interesting depth and complexity to the soup."
The oven-roasted tomatoes are listed as optional. The recipe was tested with oven-roasted tomatoes and they’re included in the quantity the dish makes. To roast your own tomatoes, preheat oven to 450 degrees. Core five tomatoes and cut in half. Arrange on a rimmed baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Roast 30 minutes.
Demi-glace is available at stores that sell specialty groceries including the DeKalb Farmers Market and Cook’s Warehouse. The recipe makes a large quantity, but will freeze perfectly.
Joy Cafe Tomato Soup
Hands on: 20 minutes Total time: 3 hours Makes: 28 cups
1 tablespoon olive oil
1/2 cup roughly chopped carrot
1/2 cup roughly chopped celery
1/2 cup roughly chopped onion
Salt and pepper
1/2 cup tomato paste
2 large garlic cloves, chopped, more if desired
8 (28-ounce) cans whole San Marzano tomatoes
5 fresh tomatoes, chopped
5 oven-roasted tomatoes, optional (see note)
1/4 cup vegetarian or chicken demi-glace, optional
1/4 cup water, more if needed
2 tablespoons light brown sugar, more if needed
1 tablespoon dried basil
2 teaspoons oregano
2 cups cream
1 cup packed fresh basil leaves, plus more for garnish
Croutons for garnish, if desired
In a large stockpot, heat olive oil over medium heat. Add carrot, celery and onion and a pinch of salt and pepper and cook until vegetables are softened, about 10 minutes. Stir in tomato paste and cook until fragrant and paste is beginning to caramelize, about 4 minutes. Stir in garlic and cook 30 seconds. Do not allow garlic to brown. Quickly stir in canned tomatoes to stop the cooking. Add fresh tomatoes and oven-roasted tomatoes and demi-glace if using. Stir in water, brown sugar, dried basil and oregano. Depending on the fresh tomatoes you’re using, you may want to add a little more water to get the consistency you prefer. Taste for seasoning adding about 1 teaspoon salt and a pinch of pepper. Add more sugar if tomatoes are not as sweet as you would like. Reduce heat to simmer and cook at least 2 hours or until soup is reduced and concentrated. You may cook up to 3 hours.
Stir in cream and using an immersion blender, puree soup. Add fresh basil and puree again. Taste for seasoning adding more brown sugar, salt or pepper if needed. Check for consistency, adding more water or cream if needed. May be served immediately, garnished with basil and croutons if desired, or refrigerated or frozen to be reheated later.
Per 1-cup serving: 137 calories (percent of calories from fat, 35), 3 grams protein, 20 grams carbohydrates, 1 gram fiber, 5 grams fat (3 grams saturated), 15 milligrams cholesterol, 585 milligrams sodium.
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