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Heirloom Tomato Soup
Heirloom Tomato Soup
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Heirloom tomato soup topped with sauteed spinach, melted mozzarella, and broiled to perfection.
Ingredients:
  • 8 medium heirloom tomatoes
  • 3 tablespoons oil, or as needed
  • 1 medium white onion, chopped, divided
  • 2 cloves garlic, minced, divided
  • 0.25 teaspoon Italian seasoning, or to taste
  • 2 cups 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:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C), then halve your fresh tomatoes and place them on a baking sheet.
  • After baking in the preheated oven for 25 minutes, switch on the broiler and broil for an additional 5 minutes before removing from the oven.
  • Drizzle oil in a large pot to cover the bottom. Add most of the onion, half of the garlic, and Italian seasoning; sauté over low heat for 10 minutes until fragrant.
  • Combine the roasted tomatoes and chicken stock in a large pot. Simmer over medium heat for 30 minutes. Stir in crushed tomatoes, cover, and simmer over low heat for 2 to 3 hours.
  • Ten minutes before the soup is done, warm 1 teaspoon of oil in a skillet over medium heat, and saute the rest of the onion until softened and translucent, about 5 minutes. Stir in the remaining garlic and saute until fragrant, around 1 minute. Add spinach and salt, cooking until wilted, approx. 2 to 3 minutes.
  • Position an oven rack approximately 6 inches from the heat source and preheat the broiler in the oven.
  • Ladle soup into cozy ceramic bowls, then generously top with the vibrant spinach mixture and delectable mozzarella cubes.
  • Place the soups in the oven under the broiler until the cheese is perfectly melted, which should take around 3 to 4 minutes. Serve right away for the best experience.

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