I love getting my monthly Metropolitan Market coupon in the mail. I get really excited when I actually remember to put it in my purse, use it and save myself some cash! This week’s offer was a free pound of heirloom tomatoes. This coincided with Marin Mama’s Weekly Dinner Menu for August 3rd. She posted a recipe for Heirloom Tomato Soup which she calls her family’s “FAVORITE soup ever!” OK, that’s some persuasive language. Coupon + rave recipe = my Heirloom Tomato Soup fate was sealed.
No joke, this soup is perfection, rave-worthy, and unlike most tomato soups, no cream necessary. Pretty and delish, this little gem would be a lovely starter for your summer dinner party. Heirloom tomatoes are in season from August until early October, so now is the perfect time to make yourself a big batch. I wish I would have doubled this and put some in the freezer (or just gone on a massive soup bender and eaten it all this week). I will definitely be making this again! Another brilliant creation from Marin Mama Jackie!
Heirloom Tomato Soup – courtesy of Marin Mama Cooks
- 1 yellow onion, medium dice
- 1/2 cup olive oil, divided – you will use 1/4 cup twice in the recipe
- 1 bunch fresh basil
- 4 sprigs fresh thyme
- 4 sprigs fresh marjoram
- 4 cloves garlic, minced (Jackie’s recipe calls for the garlic microplaned, but it’s all being puréed, so I didn’t see the need for the microplaning)
- 5 overripe heirloom tomatoes (any color), cored and large chunked
- 1/2 tablespoon salt
- 1 teaspoon balsamic vinegar
Prep all your ingredients. Wash your herbs, chop up your onion and core and chop your tomatoes into large chunks.
Take your bunch of basil, your 4 sprigs of thyme and 4 sprigs of oregano or marjoram, and tie them up together with some kitchen twine.
Heat 1/4 cup olive oil, the diced onion and herb bunch in a dutch oven or soup pot over medium low heat, until the onion is soft, tender and translucent, but not browned. You’re basically sweating the onion here.
Stir in the garlic and quickly add the tomatoes and 1/2 tablespoon of salt. Bring to a gentle simmer and cook for about 10-15 minutes or until the tomatoes are broken down. Make sure you occasionally stir the tomatoes.
Remove the herbs. Stir in the 1 teaspoon of balsamic vinegar and the in the 1/4 cup of olive oil. Turn off the heat.
Puree the soup either using a hand held immersion blender or a regular blender. If you’re using a blender, return the soup to the pot after your puree it. (Lynne’s Note – I used my immersion blender and found that it wasn’t quite smooth enough, so I threw it in the blender. This worked much better, but I had to do two batches.)
Keep warm until ready to serve.
I served with another seasonal fave, sautéed zucchini with garlic and red pepper flakes. A light, summer dinner, and it’s even vegan! A real shocker for this meat/dairy lover. So, so good.