If you're craving something comforting yet sophisticated, this Heirloom Tomato Basil Soup is your go-to recipe. With the natural sweetness of heirloom tomatoes and the fragrance of fresh basil, it captures the essence of a late summer harvest in every spoonful.
Heirloom tomatoes are the star of this soup, offering a unique blend of sweetness and acidity. They have a depth of flavor that regular tomatoes just can’t match. Olive oil adds richness and helps in roasting the tomatoes to bring out their natural sweetness. Onion and garlic serve as the aromatic base, building layers of flavor. Vegetable broth adds a savory depth to the soup, while fresh basil leaves introduce a burst of herbal freshness. Seasoning with sea salt and black pepper enhances all these flavors. The heavy cream lends a smooth, luxurious texture, and a splash of balsamic vinegar finishes the soup with a touch of acidity.
This soup pairs wonderfully with a slice of crusty sourdough bread or a simple grilled cheese sandwich. For a light meal, serve it alongside a fresh green salad with a lemon vinaigrette. It's also a great starter for an Italian-themed dinner.
Start by preheating your oven to 400°F. While it heats, quarter your heirloom tomatoes and arrange them on a baking sheet. Drizzle with olive oil, and give them a generous sprinkle of sea salt and black pepper to taste. Toss them lightly to ensure they're evenly coated. Once the oven is ready, roast the tomatoes for about 25 minutes, or until they’re soft and just starting to char — this enhances their natural sweetness.
As your tomatoes roast, grab a large pot and heat a bit of olive oil over medium heat. Add in the chopped onion and minced garlic. Sauté them gently until the onion becomes translucent and fragrant. This should take around 5 minutes.
With your tomatoes nicely roasted, transfer them into the pot along with their juices. Pour in the vegetable broth and scatter in the fresh basil leaves. Let this mixture simmer gently for about 15 minutes, allowing all those flavors to meld beautifully together.
Now, it’s time to purée. Use an immersion blender right in the pot to blend everything to a smooth consistency. If you prefer a chunkier texture, feel free to blend less. Stir in the heavy cream and the balsamic vinegar. Warm the soup through, but be careful not to let it boil.
Taste your soup and adjust the seasoning if necessary. Serve it up hot, with a garnish of additional fresh basil leaves if you like. Enjoy the comforting warmth of this delightful soup!
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