Whether its lunch or a light dinner, nothing is quite as satisfying as a bowl of soup. But when said soup features juicy heirloom tomatoes, it’s a whole new world of comfort. My daughter’s favorite request is for tomato soup, and although I was hesitant to deliver a homemade version for fear she would reject it in favor of canned, she happily slurped every last drop.
Heirloom Tomato Soup
Makes 4 cups
3 tablespoons butter, divided
1 carrot, peeled and chopped
½ yellow onion chopped
1 teaspoon kosher salt
1 tablespoon flour
½ teaspoon cayenne pepper
2 pounds heirloom tomatoes (about 4-5 large tomatoes), cut in large chunks
4 cups (32 ounces) vegetable stock
1 cup half and half
In a large stock pot melt 2 tablespoons butter over medium heat. Add carrot and onion, season with kosher salt and sauté for 5 minutes or until onions become translucent, about 4 minutes. Add flour and cayenne and stir to coat vegetables, cook for one minute. Add tomatoes, stirring well until combined.
Add vegetable stock, bring to a boil and reduce to simmer. Cook for 15-20 minutes until reduced by half and tomatoes are soft. Add half and half and cook for another 3 minutes. Remove from heat.
Blend ingredients with an immersion blender until smooth. Add back to stock pot and reheat, add remaining tablespoon butter. Salt to taste and serve with crackers or sturdy bread for dipping.
soup, summer, tomato
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