Recipe and text excerpted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollak. Published by Chronicle Books, 2016. Copyright © 2016 Heidi Gibson and Nate Pollak. Photographs Copyright © 2016 by Antonis Achilleos.
This simple, smooth tomato soup is the result of months of dedicated testing. I wanted the ultimate dipping soup: smooth and savory, with an acidic bite and chile kick to balance out a rich and hearty grilled cheese. I tried dozens of combinations of spices before I hit on the combination of smoky Spanish pimentón and the complex, fruity chile from Basque country in France called piment d’Espelette, both well known to enhance the flavor of tomatoes.