Heirloom Tomato Fish Soup Recipes

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HEIRLOOM TOMATO SOUP



Heirloom Tomato Soup image

Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!

Provided by Brandy Kozloski

Time 3h35m

Yield 6

Number Of Ingredients 10

8 medium heirloom tomatoes
3 tablespoons oil, or as needed
1 medium white onion, chopped, divided
2 cloves garlic, minced, divided
¼ 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

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
  • Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
  • Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
  • Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
  • Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
  • Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 16.5 g, Cholesterol 24.4 mg, Fat 13.7 g, Fiber 4.5 g, Protein 13.3 g, SaturatedFat 5.1 g, Sodium 595.2 mg, Sugar 5.9 g

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