“Florida is home to the tomato which was first introduced in the 1600s. However, tomato soup wasn’t introduced to our diets until the early 1800s when the first tomato soup recipe was published,” Executive Chef Robert Ash of Omni Orlando Resort at ChampionsGate said of the history of this hearty dish.
“Tomato soup is one that is satisfying to the soul no matter the occasion and as Florida is home to the tomato, we utilize our great local produce to create the soup. In this version, we add some roasted red peppers to add a touch of sweetness and vibrancy to the dish. This soup is complemented with a grilled cheese because the fat from the cheese and butter cuts the acidity of the tomatoes – making the dish perfectly balanced on your palate. Take the example of pickles on a cheeseburger – the vinegar in the pickles cuts the fat from the burger and cheese. This classic soup can be served year round and will always be a crowd pleaser.”
Greatness often comes from taking the road less traveled. For Omni Orlando Resort at ChampionsGate Executive Chef Robert Ash, that road traveled through both the savory and pastry kitchen. Learning both of these very different schools of culinary concept required a prolonged apprenticeship, a mind both critical and creative as well as an absolute understanding of culinary art. Chef Ash has mastered both fields and the result is experienced in the unusual depth and richness of his cuisine.
At Omni Orlando, Chef Ash has been empowered to build a menu that has no boundaries or nationalities, but is driven by the complexity of tastes and the depth of the palate. Chef Ash’s diverse background includes training at L’Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. He has lead the food and beverage charge for several iconic hotels throughout his career. Through his unique culinary education experience, Chef Ash brings the precision of a pastry chef and soaring imagination of a savory chef to any kitchen he enters.
“Tomato soup is one that is satisfying to the soul no matter the occasion and as Florida is home to the tomato, we utilize our great local produce to create the soup. In this version, we add some roasted red peppers to add a touch of sweetness and vibrancy to the dish. This soup is complemented with a grilled cheese because the fat from the cheese and butter cuts the acidity of the tomatoes – making the dish perfectly balanced on your palate. Take the example of pickles on a cheeseburger – the vinegar in the pickles cuts the fat from the burger and cheese. This classic soup can be served year round and will always be a crowd pleaser.”
Ingredients
40 oz canned diced tomatoes 1 yellow onion, diced ¼ cup chicken or vegetable stock 1 ½ tsp. fresh garlic, finely chopped ⅓ cup celery, small dice ½ stick unsalted butter 1 Tbsp. thyme, fresh picked leaves 1 ½ Tbsp. basil, fresh chopped ½ tsp. black pepper ¾ tsp. kosher salt 1 oz sherry wine ½ cup heavy cream 5 oz roasted red peppersDirections
1. Combine onion, garlic and celery with butter in stock pot and sweat until translucent. 2. Add the thyme and sherry and cook for 5 minutes 3. Add the stock, tomatoes, and peppers and simmer for 45 minutes 4. Add the herbs, salt, pepper, and heavy cream. 5. Puree into a smooth consistency and strain. 6. Enjoy with your favorite grilled cheese!
Experience more Sensational Soups.
Greatness often comes from taking the road less traveled. For Omni Orlando Resort at ChampionsGate Executive Chef Robert Ash, that road traveled through both the savory and pastry kitchen. Learning both of these very different schools of culinary concept required a prolonged apprenticeship, a mind both critical and creative as well as an absolute understanding of culinary art. Chef Ash has mastered both fields and the result is experienced in the unusual depth and richness of his cuisine.
At Omni Orlando, Chef Ash has been empowered to build a menu that has no boundaries or nationalities, but is driven by the complexity of tastes and the depth of the palate. Chef Ash’s diverse background includes training at L’Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. He has lead the food and beverage charge for several iconic hotels throughout his career. Through his unique culinary education experience, Chef Ash brings the precision of a pastry chef and soaring imagination of a savory chef to any kitchen he enters.