Heirloom Tomato Soup
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 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
- Prep all your ingredients. Wash your herbs, chop up your onion and
- core and chop your tomatoes into large chunks.
- Take your bunch of basil, your 4 sprigs of thyme and 4 sprigs of oregano
- or marjoram, and tie them up together with some kitchen twine.
- The recipe asks for the garlic to be microplaned. To microplane garlic,
- all you need to do is get a cheese grater and rub your garlic against it to
- grate it.
- Heat 1/4 cup olive oil, the diced onion and herb bunch in a dutch oven or
- soup pot over medium low heat, until the onion is soft, tender and
- translucent, but not browned.
- You're basically sweating the onion here.
- Stir in the garlic and quickly add the tomatoes and 1/2 tablespoon of
- salt. Bring to a gentle simmer and cook for about 10-15 minutes or until
- the tomatoes are broken down. Make sure you occasionally stir the
- Remove the herbs. Stir in the 1-teaspoon of balsamic vinegar and the in
- the 1/4 cup of olive oil. Turn off the heat.
- Puree the soup either using a hand held immersion blender or a regular
- blender. If you're using a blender, return the soup to the pot after your
- puree it.
- Keep warm until ready to serve.
This recipe is a personal recipe added by Sara130 and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Heirloom Tomato Soup Recipe at a Glance
- COURSE: Soups/Stews