Heirloom Tomato Soup
- 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.
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Heirloom Tomato Soup Recipe at a Glance
- COURSE: Soups/Stews