Heirloom Tomato Soup Food

ROASTED HEIRLOOM TOMATO SOUP

Steps:

• Preheat your oven to 350"F.
• Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
• Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
• Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
• Add the veggie stock and bring to a simmer for 5 minutes.
• Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
• Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
• note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

HEIRLOOM TOMATO SOUP

Steps:

• In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

HEIRLOOM TOMATO SOUP

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.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

HEIRLOOM NITRO TOMATO SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Put the prepared vegetables and the garlic on a baking sheet and drizzle them with olive oil. Season them with 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Roast them until the vegetables have begun to brown, about 15 to 20 minutes. Remove them from the oven and set aside.
• Start preparing a roux in the Dutch oven by melting the butter over medium-high heat. Add the flour and stir constantly for 5 minutes. Immediately add the vegetable mixture and any extra juices to the roux. Stir until incorporated. Season with the cumin and remaining salt and pepper. Reduce the heat and simmer for 30 minutes.
• Stir the cilantro and cream into the vegetable mixture and warm it over low heat. Adjust the seasoning, if necessary. Transfer the soup to a serving bowl and enjoy! (Chefs Note: Do not return to a boil once the cream has been incorporated.)

COLD HEIRLOOM TOMATO SOUP WITH TROPICAL LOBSTER RELISH

Steps:

• In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.
• While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
• When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

HEIRLOOM TOMATO FISH SOUP

Steps:

• Slice the tomatoes into quarters.
• Place fish and tomatoes in big oven-safe pot.
• Sprinkle with salt and spice. The Borsari salt is strong, so use half of what you would use for regular salt.
• Broil or bake for 10 minutes. Add any optional ingredients except leafy greens. Create your own favorite optional ingredients.
• Continue cooking until fish is done and tomatoes have turned into a mushy liquid, approximately 10 minutes.
• Add leafy greens and continue cooking for a couple of minutes until they are wilted.