Heirloom Tomato Soup
Description
This tomato soup made with roasted heirloom tomatoes is slow-simmered for extra flavor, then topped with sauteed spinach and mozzarella and finished up under the broiler.
Ingredients
•
8 medium heirloom tomatoes
•
3 tablespoons oil, or as needed
•
1 medium white onion, chopped, divided
•
2 cloves garlic, minced, divided
•
1/4 teaspoon Italian seasoning, or to taste
•
2 cups chicken stock
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1 (15 ounce) can crushed tomatoes
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salt to taste
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1 (8 ounce) package fresh spinach
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1 (8 ounce) ball mozzarella cheese, cut into bite-sized cubes
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
2
Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
3
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.
4
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.
5
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.
6
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7
Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
8
Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.