Heirloom Tomato Soup

An easy to make delicious summer soup packed full of tomato goodness.

Ingredients

2 pounds heirloom tomatoes peeled and seeded¹

2 T butter

1 T olive oil

1 medium sweet onion diced

3 cloves garlic minced

1 t sugar

1 T salt

1/4 C  packed rough chopped basil

1 jalapeno diced

1 t tomato paste

2 C chicken or vegetable broth

3/4 C cream or half and half

Directions

Heat butter and olive oil into a 2 3/4 quart or size 20 Le Creuset® until melted. Add onions and saute until tender or about 10-15 minutes.

Add garlic and jalapeño and saute until fragrant.

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Add tomatoes, sugar, basil, salt, broth and stir. Bring ingredients to boil than simmer for about 30 minutes.

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Remove from heat  and puree using immersion blender.

Serve with cream on the side.

Notes

1 I blanch the tomatoes in boiling water for about a minute or two. Pull them out using slotted spoon and immerse in iced water. Peel and then cut tomatoes in half to deseed. I used heirloom tomatoes but any fresh tomatoes will yield similar results.

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