Hey SuperForest!
These days (for some of us) the weather is turning chilly and comforting, delicious soup season is upon us! With this in mind, I thought I’d share my heirloom tomato soup recipe with all of you!
As the August tomato harvest ends and autumn rolls in, it’s a great time to can tomatoes, make sauce, salsa and soup! Without further ado, please enjoy my recipe, admittedly reposted from After the Harvest:
It’s tomato season! Tomatoes have always been one of my favourite foods dating back to the days when my 5-year old self enjoyed nothing more than a plate of spaghetti or one of Mom’s toasted tomato sandwiches. Recently I got together with a friend for a long overdue gab session, and my contribution to the meal was soup, so I settled on heirloom tomatoes!
With no specific recipe in mind, I decided on the following ingredients for a fresh, summery soup, which could probably be served chilled as well:
Heirloom Tomato Soup
(makes 3 large portions/a blender-full)
Ingredients
- roughly 8-10 heirloom tomatoes
- one red pepper
- one shallot
- 3 cloves of garlic
- roughly 1/2 cup of chopped onion
- fresh cilantro
- salt and pepper
Preparation:
I started by cooking the garlic, onion and shallot in some olive oil. Then I added the red pepper and allowed it to cook until slightly softened. Next I added the tomatoes and seasoned with salt and pepper.
While this colourful mixture was simmering on the stove, I chopped up some fresh cilantro and put it in the blender.
Once it was ready I added everything to the blender and got to liquefying! There were a few close calls as the blender was quite full, but I made it out alive! The result was a tasty, juicy soup that went perfectly with the warm veggie salad my friend prepared. We sopped up the remains of the soup with some lovely rock salt bread from a local bakery.
What’s fun about this soup is it’s colour possibilities — I used quite a few yellow tomatoes so it resulted in a lovely orange hue, however depending on the varieties you use, it could be red, yellow or orange! If Mr. Cilantro hasn’t won you over yet, you could always use basil instead. This soup is also a great choice if you’re making food for your vegan or vegetarian friends! What are you making with your tomatoes these days? Did you grow any tomatoes yourself this summer?
Yours in tomato goodness,
SuperForester Heather
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