When it comes to soup, I guess I am a tomato person. When I feel run down, or sense a cold coming on, the first place I head is the Noodle Shop on Pack Square for a steaming bowl of tomato-and-egg noodle soup. There's something about its rich and slightly sour vegetarian broth — especially with a healthy dash of hot chili oil — that makes me feel like I'm getting a big, healing hug. The soup seems to instantly wake up my immune system.
I also admit to an unabashed fondness for Chef Daniel Wright's tomato soup. Raised on the flat-tasting Campbell's canned variety thinned with water, I always thought I hated tomato soup, so my discovery of Wright's bright, multifaceted recipe during his days at Tomato Jam was a true culinary epiphany. I was close to panic when Tomato Jam closed, thinking I'd lost my supplier, and I breathed an audible sigh of relief when Wright announced he was cooking again at Loretta's.
Lucky for us, Asheville is blissfully awash in wonderful soups, and everyone has a favorite. Read on for what some readers have to say on the topic, including several inventive recipes that may inspire your own kitchen experimentation.
• MAHEC's white bean and spinach stew
• Michael Hopping's Thai-dyed squash curry
• High Tea Café's salmon bisque
• Judy Kaplan's borscht