Heirloom Tomato Soup
Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 8medium heirloom tomatoes
- 3tablespoons oil, or as needed
- 1medium scallions, finely chopped, divided
- 2cloves garlic, minced, divided
- ¼teaspoon Italian seasoning, or to taste
- 2cups chicken stock
- 1(15 ounce) can crushed tomatoes
- salt to taste
- 1(8 ounce) package fresh spinach
- 1(8 ounce) ball mozzarella cheese, cut into bite-sized cubes
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.Step 2
Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.Step 3
Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.Step 4
Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.Step 5
Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.Step 6
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.Step 7
Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.Step 8
Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.