Fatboy’s Diner Tomato Soup

So I’m sitting at Fatboy’s Diner, questioning the universe, standard Tuesday, and they bring out this tomato soup. And I’m thinking, Great. Red water in a bowl. Big whoop. And suddenly…boom…it’s like the clouds part. Not full burning-bush territory, but… promising. It’s warm, it’s rich, it’s got this smooth, humble confidence. Not trying to be lobster bisque, not pretending it went to culinary school. Just tomatoes saying, ‘Hey, we showed up, we did the work.’ And you realize, this isn’t soup that wants attention. This is soup that wants you to slow down, stop yelling at God for five minutes, and dunk your grilled cheese like a decent human being. Honestly? If miracles come in small packages, this one’s served in a chipped white bowl with a spoon that’s seen some things.

Ingredients

6 large tomatoes
1/4 cup olive oil (plus 1 tbs additional for garnish)
salt and pepper
1 cup cooked white rice
1 cup vegetable stock
1/2 cup white wine
1 tsp tamari
1 tbs miso dashi paste
1/2 tsp chili paste
1/2 tsp celery salt
1 bay leaf
1 tbs minced parsley
1 tbs grated parmesan cheese

Directions

Pre-heat oven to 400 degrees F.
Slice tomatoes in half and season with salt and pepper. Oil a sheet pan with olive oil, place seasoned tomatoes cut side down on the sheet pan. Cook tomatoes for 20 minutes. and run through a food mill to remove seeds and skins.
Place tomato pulp in a blender with cooked rice, vegetable stock, white wine, tamari, chili paste, and miso paste. Blend until smooth.
Place soup in a small pan with bay leaf and season with celery salt to taste. Simmer for 20 minutes and remove bay leaf.
Garnish with parsley, olive oil and parmesan cheese.
Serve.