I’m a tomato snob. There, I admit it! I love only certain kinds of tomatoes, at certain times and this changes frequently. However, what never changes is my love for a big yellow heirloom tomato. They are just superior to all other tomatoes! Take my advice and switch to eating the better tomato, oh and make this heirloom tomato soup while you’re at it!
Heirloom Tomato Soup
Serving Size: 1 person
Prep Time: 20 minutes
Cook Time: 55 minutes
3 Fairly large heirloom tomatoes
3 cloves of garlic
1/2 onion, wedged
2 tbsp olive oil
Salt and Pepper
2 cups Chicken Broth
1 bay leaf
2 tbsp butter
A few fresh basil leaves and/or some dried basil
Preheat oven to 400°F
Cut all of your tomatoes into quarters, make sure to get rid of any seeds and the insides. Arrange your tomatoes, garlic and onions onto a baking sheet. Spray with olive oil or lightly drizzle. Add salt and pepper. Roast for 25 minutes.
Transfer ingredients from oven to large pot or stock pot. Add 2 cups of chicken broth, bay leaf and butter.
Bring to a boil and then allow to simmer for 20 minutes.
Add basil leaves. Using an immersion blender, food processor or regular blender, blend until smooth. Transfer soup back to the pot and allow to heat for an additional few minutes.
Garnish with basil, pepper or parmesan cheese!