I absolutely love all things tomato and when I discovered this recipe about a year ago, it has been on constant rotation in my house ever since. To say that I like this recipe a lot is a serious understatement- I LOVE this soup and would have it for dinner every night if heirlooms were available all year long. It is hard to believe that this silky smooth soup is made without the addition of any cream, given its luxurious taste and texture. The balsamic vinegar is what gives this soup its amazing flavor! It is a seasonal recipe, as heirloom tomatoes are typically available in the market June-October, but I was lucky enough to score some at my local produce market this past weekend. I’m hoping you can find some too!
The main ingredients you will need to make this phenomenal soup!
Pull out your stock pot or Dutch oven. Start by sautéing the onion and the beautiful bouquet of herbs, which will stay in the pot for awhile. I didn’t have a garlic clove on hand so I just used garlic paste. I’ve used both and I think either one is fine. Add the garlic after the onions are soft and tender, but not brown.
Cut out the cores and cut the tomatoes into chunks.
Don’t forget to take out the bouquet of herbs. At this point you are ready to pour this into your blender or you can use a hand held immersion blender.
The final product….complete deliciousness!
Even better with a grilled cheese.
1 medium onion, diced
1/2 cup extra virgin olive oil, divided….you will use 1/4 cup twice in the recipe.
1 bunch of fresh basil….this is essential.
5 sprigs of fresh thyme
5 sprigs of fresh marjoram or oregano. I haven’t always been able to find these herbs fresh so I’ve used dry marjoram or oregano or even Italian seasoning and it all worked out fine.
2 garlic cloves, chopped up into small pieces OR what I often do is use garlic paste, which is a real time saver. Jars of garlic are sold everywhere and it comes in super handy when I’m pressed for time and either don’t have the time to chop up garlic or don’t have fresh on hand.
5 over ripe heirloom tomatoes….cored and cut into chunks. I’ve been tempted to try this recipe with all cherry tomatoes because of the seasonality of heirlooms.
1 tsp of salt
1 tsp of balsamic vinegar…..I believe this is the key ingredient to this recipe. Without the vinegar, it loses all pizazz! You must have this on hand. This is what gives this recipe its amazing flavor.
Using medium heat. Heat the 1/4 cup of olive oil, chopped onion and herb bunch that are tightly tied with kitchen twine. At this point you would also add any dried herbs if you are not using fresh. If you don’t have kitchen twine on hand, you can use dental floss in a pinch. Just make sure it’s not minty, though. 😉 Saute until the onion is transparent and soft, but not browned.
Now add the garlic, salt, and chopped tomatoes. Simmer for about 15 minutes until the tomatoes are broken down. Make sure to give the ingredients a few stirs along the way.
Once the tomatoes have been cooked and are broken down, remove the herb bunch, which you can now discard.
Stir in the 1 tsp of balsamic vinegar and the last 1/4 cup of olive oil. Simmer for just a few more minutes and then turn off the heat.
Now it’s time to blend up this amazing soup. Use an immersion hand held blender or ladle large spoonfuls of the soup into a blender. You will probably have to do this in two batches because you don’t want to overfill the blender and have soup spraying everywhere! I did that once….I will not do it again.
At this point I just pour the soup from the blender into bowls, but if you are not serving right away, pour the mixture back into the pot where you can keep it warm until serving.
The recipe calls for more salt, but I don’t cook with a lot of salt so you can decide if you want to add more. You will most likely want to add more as tomatoes definitely need salt.
Enjoy…. and let me know what you think of this delicious tomato soup!
I’ve made a few minor changes to this recipe, which is from the delicious cooking blog,
Marin Mama Cooks.