Heirloom Tomato Soup is a vibrant and comforting dish that celebrates the rich flavors of perfectly ripe tomatoes. It's a simple, yet elegant soup that brings a touch of summer to your table, even on the chilliest days.
Heirloom tomatoes are the star of this soup, offering a depth of flavor and natural sweetness that regular tomatoes just can't match. You'll want them ripe and juicy for the best results. Olive oil is used to sauté the onion and garlic, building a fragrant base for the soup. Tomato paste adds a concentrated tomato flavor, enhancing the richness of the dish. The vegetable broth provides a savory backbone, while salt and black pepper help to season and bring out the natural flavors. A touch of sugar balances the acidity of the tomatoes. Fresh basil adds a burst of freshness, and the heavy cream gives the soup its silky, luxurious texture.
This Heirloom Tomato Soup pairs wonderfully with a crusty baguette or grilled cheese sandwich for a classic combination. For a more refined touch, serve it with a dollop of crème fraîche and a sprinkle of chopped fresh herbs. A side salad with a tangy vinaigrette can also complement the rich, creamy flavors of the soup.
Start by heating the olive oil in a large pot over medium heat. You want it hot enough to sizzle the onions but not so hot that it smokes. Add the chopped onion and minced garlic to the pot, stirring occasionally. Cook them until they're soft and translucent, which should take about 5 minutes.
Next, stir in the tomato paste. Let it cook for about a minute to deepen its flavor before adding the chopped heirloom tomatoes to the pot. Pour in the vegetable broth, then sprinkle in the salt, pepper, and sugar. Stir everything together and bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer and let the flavors meld for about 20 minutes. This is where the magic happens, as the tomatoes break down and release their juices. Use an immersion blender to puree the soup until it's smooth and velvety. If you don't have an immersion blender, a regular blender works too, just be careful with the hot liquid.
Finally, stir in the heavy cream and chopped basil. Let the soup cook for another 5 minutes on low heat to let the flavors come together. Give it a taste and adjust the seasoning if necessary before serving.
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