The Chrissy Teigen-Approved Dinner You Can Eat All Week
She says a big batch lasts her days—and the longer it sits, the better it gets.
Photo: iStock
Flipping through the pages of model Chrissy Teigen's cookbook, Cravings, you can't help but smile at the photos of her pulling apart cheesy garlic bread or feeding what appears to be a ridiculously good Frito pie to her husband, John Legend. Yet despite Teigen's love for indulgent foods—and the great photo ops they provide—one of her mainstays is surprisingly basic. In fact, she told O magazine there's a simple soup she's smitten with that's made with nothing but tomatoes, olive oil, salt, pepper, herbs, onion, garlic and chicken broth.
To say it's just tomato soup is to shortchange the dish, since the real draw isn't so much the tomatoes as the fact that they're roasted—which transforms them into something completely different, a sweet, intense, juicy, glorious heap that's deep red in color.
Her recipe is actually a riff on a much-loved recipe from Ina Garten but using all fresh tomatoes, instead of supplementing with canned tomatoes. You toss halved plum tomatoes with olive oil, salt and pepper and roast at high heat until they're soft and lightly charred; sauté onion and garlic in olive oil; add the roasted tomatoes, broth and herbs (Teigen likes to use "a ton of basil and chili flakes"); simmer until thickened; puree until smooth. In fact, you hardly need a recipe at all; but if you do still want one, you'll find it in Cravings, or here.
Get the recipe: Ina Garten's Roasted Tomato Basil Soup
To say it's just tomato soup is to shortchange the dish, since the real draw isn't so much the tomatoes as the fact that they're roasted—which transforms them into something completely different, a sweet, intense, juicy, glorious heap that's deep red in color.
Her recipe is actually a riff on a much-loved recipe from Ina Garten but using all fresh tomatoes, instead of supplementing with canned tomatoes. You toss halved plum tomatoes with olive oil, salt and pepper and roast at high heat until they're soft and lightly charred; sauté onion and garlic in olive oil; add the roasted tomatoes, broth and herbs (Teigen likes to use "a ton of basil and chili flakes"); simmer until thickened; puree until smooth. In fact, you hardly need a recipe at all; but if you do still want one, you'll find it in Cravings, or here.
Get the recipe: Ina Garten's Roasted Tomato Basil Soup
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