For the last couple of weeks our neighbor has been kind enough to share her heirloom tomatoes from her garden. There beefy, succulent and full of flavor and we been passing on the goods with our go to tomato soup recipe to our friends and customers. Here is the recipe:
Heirloom Tomato Soup:
Prep: 30 min. Cook: 20 min.
Yield: 20 Servings
- 1 large sweet onion, halved and thinly sliced
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, minced
- 12 medium heirloom tomatoes, quartered (about 8 pounds)
- 1 large carrot, chopped
- 1 cup fresh corn
- 1/4 cup loosely packed basil leaves
- 2 teaspoons sea salt
- 5-1/2 cups reduced-sodium chicken broth
- 1/3 cup heavy whipping cream
- In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
- Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
- In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream. Yield: 20 servings (5 quarts).
image & recipe via: taste of home