Heirloom Tomato Soup

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



  1. Step 1

    Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
  2. Step 2

    Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

    Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Step 7

    Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
  8. Step 8

    Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.