This Heirloom Tomato soup from the soup sisters is the only tomato soup recipe you need this summer.
Course Soup
Cook Time 1 hourhour
Servings 4people
Calories 161kcal
Equipment
blender (immersion or regular)
Ingredients
2lbstomatoeshalfed, use heirlooms if you can get them
1onionquartered
3clovesgarlicunpeeled
2tablespoonolive oil
10leavesbasil
3leavessage
1sprigoreganoleaves only
1pinchhot pepper flakes
2cupsbrothvegetable or chicken
1tablespoonbalsamic vinegar
saltto taste
pepperto taste
⅓cupparmesan cheesegrated
1roasted red pepper(optional)
Instructions
Set oven to 375 f
Toss tomatoes, onions and unpeeled garlic in olive oil and roast on a parchment lined baking sheet for about 45 minutes. Just until everything starts to darken and the sugars caramelize.
Let the roasted vegetables cool for a minute, slip the garlic out of it's skin then blend everything in a regular blender or with an immersion blender along with the herbs. Don't forget to add the herbs and the roasted red pepper if you included it.
Transfer to a soup pot and add as much broth as you need to make the soup the consistency you like.
Simmer for 10 minutes then finish the soup by adding salt and pepper to taste and the balsamic vinegar.
Top each bowl of this tomatoey soup with a sprinkling of parmesan cheese AND if you really like heat, some deep fried jalapeno crisps.