The Weekly Dish: Snapdragon Bakery & Cafe’s Roasted Tomato Soup with Rosemary

I spent this Mother’s Day on Vashon Island with my daughter and my mom. Rather than frantically looking for a reservation for one of the many prix fixe menus in the city, we opted for the laid-back ambience of Snapdragon Bakery & Café with its tasty vegetarian menu and decadent baked goods—and a seat in their outdoor garden courtyard.

While they had many delicious egg dishes and rhubarb-stuffed French toast on the menu, I decided to try their roasted tomato soup with rosemary. Even though it was a beautiful sunny day, the still-crisp air made soup a compelling option. I loved its texture: just slightly chunky, so that some spoonfuls were smooth on the tongue and others had juicy pieces of tomato. The addition of rosemary gave it just the right dose of spring—evident but not overpowering, as rosemary can be. The soft hunks of whole-wheat bread served on the side were perfect for dipping into the sweet, tangy soup. Extra perk: We came home with a delicious chocolate-chip bundt cake for dessert later.

nsprinkle@seattleweekly.com

 
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