Steal this chef's super summer soup recipe!

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Tomato Panzanella Soup, from Ajax Tavern, in Aspen, Colorado

Talk about haute cuisine!

Ajax Tavern is located in the Rockies in one of the country's prime ski towns, Aspen, Colorado. The “high” cookery here honors the centuries-old tradition of Northern Italian cuisine, which prizes fresh ingredients, distinctive flavors and seasonal menus.

In winter, guests enjoy dining in an elegant and cozy setting of mahogany walls, banquettes and soft lighting. In summer, the Tavern's expansive deck allows customers to take in the view.

About the chef:
Dena Marino is a graduate of Ajax Tavern's sister restaurant, Tra Vigne, located in California’s Napa Valley. At Ajax, Marino brings a northern alpine twist to her Italian cuisine, producing a menu of hearty, traditional favorites.

Her recipe for Tomato Panzanella Soup is perfect for light summer dining. It can be served both hot and cold.

(Please note that ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Tomato Panzanella Soup
($8 at Ajax Tavern, $5.34 to cook at home)

8 oz. ripe tomatoes, diced ($0.45)
1/4 yellow onion, chopped ($0.18)
1 small carrot, chopped ($0.14)
1 stalk of celery, chopped ($0.08)
1 clove garlic, finely chopped ($0.07)
1 1/2 cup canned tomato puree ($0.38)
1/2 Tbsp. fresh oregano, chopped ($0.06)
1 handful fresh basil, chopped ($0.29)
1/2 stick unsalted butter ($0.33)
1 pinch chili flakes ($0.03)
1/4 cup extra-virgin olive oil ($0.36)
Kosher salt and black pepper, to taste

In a large stockpot, heat 1/4 cup of olive oil until it is smoking. Then add the onions, carrots and celery and sauté them until they are translucent.

Next, add the chopped garlic and sauté for a minute or two. Add the fresh tomatoes and the puree as well as one cup of water. Let the soup simmer on low heat for one hour. Then add the basil, oregano, chili flakes and butter. Season to taste with salt and pepper.

SPECIAL COVERAGE News on nutrition, tastes and trends

Use a blender to puree the soup until it is completely smooth. Return to the stockpot and reserve on low heat until service.

Soup should be served in a warm bowl topped with croutons and cherry tomatoes. Basil infused olive oil or extra virgin olive oil can be drizzled around the bowl as a garnish.

Croutons
1/2 small loaf day-old Italian bread ($0.42)
1 clove fresh garlic, chopped ($0.07)
1 pinch fresh chopped thyme ($0.04)
1 Tbsp. unsalted butter ($0.15)
1/2 cup grated Parmesan cheese ($0.65)
Kosher salt and pepper

Only on TODAY.MSNBC.com! Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking. LAST WEEK: Start your day with down-home soul food GO TO ALL FOOD WEDNESDAY COLUMNS

Preheat the oven to 400 degrees. Tear the bread into medium-size pieces and place in a large bowl. In a large skillet, heat the butter until it is completely brown; almost black. This is very important for the flavor. Then add the chopped garlic and fresh thyme. Quickly pour the butter mixture over the torn bread and toss with a pinch of salt and pepper. Place the prepared bread on a baking sheet and sprinkle evenly with Parmesan cheese.

Bake until they are golden brown and crispy.

Tomato garnish
1 pint small cherry tomatoes ($ 1.35)
1 handful fresh basil, chopped ($0.29)
Kosher salt and pepper

Cut the tomatoes in half and season with salt and pepper.

Coat the tomatoes with chopped basil and set aside until service. Tomato Panzanella Soup can be served cold or hot.

Ajax Tavern
685 East Durant Ave.
Aspen, CO 81611
970-920-9333 (phone)
www.ajaxtavern.com

Want to find out how you can make your favorite restaurant recipe at home? Just send e-mail Phil at Phil.Lempert@nbc.com with the name of the restaurant, city and state and the dish you would like to have re-created! Want to know more about Phil and food? Visit his website at www.supermarketguru.com.

MORE FROM FOOD & WINE

Food & Wine Section Front

Warm up with Giada’s tomato soup and panini Giada’s holiday treats for Santa (and Rudolph) Flourless chocolate espresso cake with berries 10 food trends to look for in 2010 Sandra Lee's cash-saving holiday recipes Roast leg of lamb with sugar plum and rosemary sauce Domino’s is changing pizza recipe A sausage tree? 9 fattiest holiday dishes Create a deliciously cute gingerbread house Jacques Torres’ homemade holiday candy Food & Wine Section Front   Add Food & Wine headlines to your news reader: