When it comes to summer there are certain dishes I go back to year after year, and this Heirloom Tomato Soup is one of them. There is something about tomato soup that evokes a memory of childhood and provides comfort.
Well my tomato soup of present is definitely a healthier option to the canned version as a kid, or any version I once ate that was filled with dairy, but if I do say so myself this version is much tastier not to mention more nutritious and of course it is easy to make. Try it out for yourself.
Heirloom Tomato Soup
- 1 T extra virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 2 lbs heirlom tomatoes, chopped
- 1 T dried oregano
- 1/4 cup fresh basil, thinly sliced
- 1 t sea salt
- 1/4 t pepper
- optional - 1/4 cup feta cheese, crumbled
Place a large pot over medium-high heat and add olive oil. Once warm add shallots and garlic and sauté until fragrant and shallots begin to sweat, about 5 minutes. Add tomatoes to the pot and stir in oregano, salt and pepper. Cover pot and let simmer for until tomatoes break down, about 20 minutes.
Once tomatoes have broken down add half of the basil and let cool slightly and then pour into high speed blender. Puree soup until smooth. Return soup to pot to heat and then pour into bowls or mugs. Top soup with basil and optional feta cheese for a creamy version.
Thats it! As you know by now I like to keep my recipes low on ingredients to let the natural goodness of the vegetables shine through, and this recipe is no different!
Now go grab yourself some Heirlooms and thank me later.