Hot Plate
The dish: Pomodoro soup
The location: Domaso Trattoria Moderna in the Hotel Palomar Arlington, 1121 N. 19th St., Arlington, (703) 351-1211.
The price: $6
The skinny: Ordering tomato soup in winter is not the act of lunacy it would seem on the surface. Think about it: How many bowls of tomato soup have you wolfed down with a triangle of grilled cheese on a cold December day? Pappa al Pomodoro is a hearty Tuscan soup that, thankfully, requires neither fresh tomatoes nor fresh bread. The new (and hard-to-find) Domaso Trattoria Moderna in the Hotel Palomar Arlington—for the record, take the elevator to the fourth floor and keep turning right—does a terrific version of this traditional bread soup. Trust me, it’s far better than anything you ever heated up from a Campbell’s can as a kid. The soup is a thick, velvety puree—not a lumpy mass like many pomodoros—and it comes with concentric circles of olive oil and several housemade spinach gnocchetti. At first, the soup hits your tongue all smooth and slightly tart, but then the heat kicks in. It’s the kind of pepper blast that demands respect. It’s also the kind that warms you up inside, no matter how cold it is outside.
5 Responses to “Hot Plate”
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December 21st, 2007 at 12:10 pm
To whom is the act of ordering tomato soup in the winter “lunacy”, and why?
December 21st, 2007 at 12:35 pm
It totally a seasonal issue, Tony. Tomato season has long passed by winter.
December 25th, 2007 at 12:51 pm
It seems to me that there is something unnatural about it. Obviously sous vide or some vacuum packaging going on. I had a tomato salad in November, but I was in LA. I’m surprised this made a blog. Just seem to be encouraging this type of cooking from perservatives and packages.
December 25th, 2007 at 2:20 pm
“Unnaccherel” you say? Tell that to the Tuscans, who’ve been making this soup as a winter standard ever since Columbus came back with tomatoes.
Sheeit, forget the Tuscans, I’d go for a good tomato soup and a grilled cheese on any winter day. That’s why the Baby Jesus invented canning.
January 16th, 2008 at 12:47 am
I can honestly say that the pomodoro soup is not from a can and it is not made with perservatives. The fruit is still around..even in the winter and being able to enhance their flavor only means that the chef is doing his job well. :)