If you’ve ever grown tomatoes, you soon realize that, well, you end up with an abundance of the vegetable. After a bounty of slices on sandwiches and pasta sauce lose their appeal, what do you do with them all? Chef Sarah Zell of Snowbird Mountain Lodge in Robbinsville offers her recipe for Tomato Soup Three Ways, one of the most popular items on the restaurant’s menu.
This soup captures the last remnants of summer and a whiff of fall by combining smoked, roasted, and sun-dried tomatoes.
Zell created the recipe when she signed on at the lodge five years ago. “The executive chef was playing with the smoker all the time, and the smoked tomatoes always smelled so great,” she recalls. “It was one of those days where we simply had a huge haul from the garden. Cooking the tomatoes several different ways seemed like a great way to play up the different flavors while showcasing a classic dish.”