Here’s the thing: If you told me you were serving tomato soup with or for dinner, I’d inwardly groan. People, I’ve had all sorts of tomato soups and not even the addition of cream or butter saved it for me. Except one, I do remember a tomato bisque (which included cream) that smelled so wonderful it brought me out of a self induced fast that lasted longer than it should’ve. But that’s another story and just now recalling it I’m pretty sure even dog food would’ve tasted good as I was starving. I might be slightly critical in my tomato conquests. The mere thought of the soup conjures a memory from childhood of being sick or something because everyone knows the Campbell’s stuff was a staple in the pantry and the only known treatment for upset stomachs.
I liked it then but now it’s less than desirable which is why I am as surprised as you that I would even take a chance on the fresh garden tomato soup at Savannah’s–my favorite restaurant here. I’m not sure if it was the fresh herb garden steeping in the evening sun giving off its sweet fragrance that begged me to give this soup dojour a whirl or possibly the notion there isn’t anything that restaurant makes that I don’t like. Lawd, I’m so glad I took a chance because it was more than I had anticipated since I pretty much gave up on my favorite vegetable (or is it a fruit) being good all pureed in a soup. Anyway, it was so inspiring I decided to write home about it. Keeping it “light and tight” and this is the first in a series of “light and tight” this meal is a perfect low fat high nutrition meal that warms and fills the soul all in one dish. Given the low investment in food prep time, it is a solid meal to serve with your favorite salad and crusty bread.
Heirloom Harvest Tomato Soup
By Published: September 13, 2011
- Yield: 4 Servings
- Prep: 10 mins
Serve this with some crusty bread and you have an anytime meals that's dreamy and comforting
Ingredients
- 1 lb. cherry or grape tomatoes
- 3 heirloom garden tomatoes
- 1 T. fresh rosemary leaves
- 1 1/2 cups fresh chicken stock (make your own and save it weekly)
- 2 bay leaves
- 1 small red onion
- 1 T. chicken bullion I use Tones you could use bullion cubes)
- red pepper flakes to taste
- salt and pepper to taste
- 1 cup fresh basil
- 3 cloves garlic
- 1/4 cup fresh parmesan cheese
- 1 tsp. lemon zest
- 2/3 cup olive oil
Instructions
- In a food processor add the tomatoes, onion, thyme and rosemary. Puree’ but leave some chunks. Place this in a large stock pan and add the stock, bullion and seasoning. Bring to boil and reduce for about 20 minutes.
- While that is cooking make the pesto by combining the basil, garlic and cheese. Puree’ while adding the lemon zest and oil.
- Serve the soup in a bowl and drizzle the oil on top. We found ourselves going back for more pesto. The contrasting flavors were amazing. We even found some whole wheat tortilla chips to dip into this.
