Heirloom Tomato Soup

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  • 1 medium yellow onion diced
  • 1/2 cup(s) extra virgin olive oil
  • 1 bunch(es) fresh basil
  • 4 sprig(s) fresh thyme
  • 4 sprig(s) fresh marjoram or oregeno
  • 2 clove(s) garlic mcroplaned
  • 5 overripe heirloom tomatoes cored and cut in large chunks
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) balsamic vinegar


  1. Prep all your ingredients. Wash your herbs, chop up your onion and
  2. core and chop your tomatoes into large chunks.
  3. Take your bunch of basil, your 4 sprigs of thyme and 4 sprigs of oregano
  4. or marjoram, and tie them up together with some kitchen twine.
  5. The recipe asks for the garlic to be microplaned. To microplane garlic,
  6. all you need to do is get a cheese grater and rub your garlic against it to
  7. grate it.
  8. Heat 1/4 cup olive oil, the diced onion and herb bunch in a dutch oven or
  9. soup pot over medium low heat, until the onion is soft, tender and
  10. translucent, but not browned.
  11. You're basically sweating the onion here.
  12. Stir in the garlic and quickly add the tomatoes and 1/2 tablespoon of
  13. salt. Bring to a gentle simmer and cook for about 10-15 minutes or until
  14. the tomatoes are broken down. Make sure you occasionally stir the
  15. tomatoes.
  16. Remove the herbs. Stir in the 1-teaspoon of balsamic vinegar and the in
  17. the 1/4 cup of olive oil. Turn off the heat.
  18. Puree the soup either using a hand held immersion blender or a regular
  19. blender. If you're using a blender, return the soup to the pot after your
  20. puree it.
  21. Keep warm until ready to serve.
September 2013

This recipe is a personal recipe added by Sara130 and has not been tested or endorsed by MyRecipes.

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