Cream of Heirloom Tomato Soup, Part of a Deconstructed BLTA Lunch
Of the three recipes I made for this post, this one is by far my favorite! Not to deny the beautiful simplicity of the delicious Avocado and Bacon Sandwich with Garlic Aioli or the Simple Green Salad with Green Goddess Dressing, but this one really takes the cake... errr tomato?!
There is something so special about heirloom tomatoes. They are what I believe a tomato should taste like. A little sweet, a little earthy and fully delicious. At the end of the summer when their production is in abundance, buy a couple pounds at your local farmstand or farmer's market and I promise, you will not be disappointed!
Cream of Heirloom Tomato Soup
3 Tablespoons olive oil 1 yellow onion, chopped 2 carrots, peeled and chopped
2 stalks of celery, chopped 3 cloves of garlic, minced 4 pounds of heirloom tomatoes, coarsely chopped (about 5 large) 1 1/2 teaspoons of sugar 1 Tablespoon of tomato paste 1/4 Cup of fresh basil leaves, chopped 3 Cups of chicken stock (you can substitue vegetable to make this vegetarian!) 1 Tablespoon of salt 2 teaspoons of freshly ground black pepper 1/2 Cup of heavy cream Heat the olive oil in your dutch oven. Add the onion, carrots, and celery and saute for about 10 minutes or until the vegetables are tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup. Use your immersion blender to blend the soup together.