Heirloom Tomato Soup
Peak tomato season is the perfect time to enjoy fresh, local heirloom tomatoes! When you’re not enjoying caprese salad, try this soup! It has an amazing amount of flavor for how simple the ingredients are.
- Prep Time50 min
- Ready in50 minutes
Ingredients
- 4 c. bone broth or veggie broth
- 4 c. heirloom tomatoes
- olive oil
- 2 Tbsp. balsamic reduction
- 6 garlic cloves
- 2 onions, chopped
- 2 carrots, chopped
- 1 bunch basil leaves only
- 1 cup heavy cream (add very last)
- Salt and pepper to taste
Cooking Instructions
Place tomatoes on a baking sheet, toss with olive oil, salt and pepper and roast at 400° for 45 minutes.
Sauteé the onion and carrot in a pan with olive oil until softened. Add garlic and saute about a minute, then add broth to deglaze the pan, scraping any brown bits off of the bottom.
Place all ingredients except cream in a vitamix or using an immersion blender. Blend until desired consistency, being careful with the hot liquid (don’t fill it too high, taking off the clear removable cap and covering with a kitchen towel to avoid splatter).
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