Name: Summer's Best Heirloom Tomato Soup
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 6
Cuisine: US
Ingredients: 8 medium heirloom tomatoes, assorted colors preferred; 3 tablespoons extra virgin olive oil, plus more for drizzling; 1 medium white onion, finely chopped, divided; 2 cloves garlic, minced, divided; 1/4 teaspoon Italian seasoning, or to taste; 2 cups high-quality chicken stock or vegetable broth; 1 (15 ounce) can crushed tomatoes, preferably San Marzano; Sea salt and freshly ground black pepper, to taste; 1 (8 ounce) package fresh spinach, washed and roughly chopped; 1 (8 ounce) ball fresh mozzarella cheese, preferably buffalo mozzarella, cut into bite-sized cubes

Indulge in the vibrant flavors of summer with this exquisite Heirloom Tomato Soup. A delightful symphony of sweet, tangy, and savory notes, enhanced with a hint of Italian herbs and a touch of creamy mozzarella. This soup is a comforting and elegant dish that's perfect for any occasion.

Follow The Directions

01

Step

Preheat the oven to 450 degrees F (230 degrees C). Halve the tomatoes and arrange them on a baking sheet. (5 minutes)

02

Step

Roast in the preheated oven for 25 minutes. Switch the oven to broil and broil for 5 minutes, or until the skins are slightly charred. Remove from the oven and let cool slightly. (30 minutes)

03

Step

In a large pot or Dutch oven, heat olive oil over low heat. Add 2/3 of the chopped onion, 1/2 of the minced garlic, and Italian seasoning. Sauté over low heat until the onion is softened and translucent, about 10 minutes. (10 minutes)

04

Step

Add the roasted tomatoes (no need to peel), chicken stock, and crushed tomatoes to the pot. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 2 to 3 hours, allowing the flavors to meld and deepen. (150 minutes)

05

Step

About 10 minutes before the soup is ready, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the remaining chopped onion and cook until softened and translucent, about 5 minutes. Add the remaining minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and salt; cook until wilted, 2 to 3 minutes. (10 minutes)

06

Step

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

07

Step

Pour the soup into individual oven-safe ceramic bowls. Top each bowl with the sautéed spinach mixture and mozzarella cubes.

08

Step

Place the bowls in the preheated oven and broil until the cheese is melted and bubbly, 3 to 4 minutes. Serve immediately with a drizzle of extra virgin olive oil and a sprinkle of fresh basil, if desired. (4 minutes)