I wanted to wait to post this recipe until fall – aka “soup season,” BUT I felt it pertinent to share this now, so that you can take advantage of all of the amazing tomatoes out there! All this soup requires is a few ingredients, 30 minutes of time and a lot of Tupperware (trust me, you are going to want to freeze this for those chilly winter months). The best part? NO CREAM… but you’d never know! This soup is so good, I ate it for 3 meals in a row after making it and the temperature outside was 87 degrees. So if that isn’t a hard enough sell, I don’t know what is. Without further adieu…
Heirloom Tomato Soup
- 1 yellow onion, diced
- 1/2 cup EVOO, divided
- 1 bunch basil
- 4 sprigs thyme
- 4 sprigs marjoram
- 2 garlic cloves, grated
- 5 heirloom tomatoes, cored/cut into large chunks
- 1/2 tablespoon salt
- 1 tsp balsamic vinegar
- Tie the herbs into a bunch and secure with kitchen twine.
- Heat 1/4 cup olive oil, diced onion and herb bunch in a large pot over medium low heat, union onion is tender and translucent (not browned!)
- Stir in the garlic and quickly add tomatoes & salt.
- Simmer gently and cook for 10-20 minutes (stirring occasionally) or until the tomatoes are broken down.
- Remove the herbs and stir in balsamic vinegar & 1/4 cup of olive oil.
- Remove from heat and blend with an immersion blender.
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