Creamy Heirloom Tomato Soup
This is not your mama's canned tomato soup. This Creamy Heirloom Tomato Soup is on a completely different level and you will never ever go back. Use the best quality vine-ripened tomatoes you can find, heirlooms if they are available. And please please please don't cheat and use milk, the taste explosion just won't be the same.
Servings: 6 servings
- 5 lbs tomatoes, cored
- 1 tablespoon sea salt
- 1 tablespoon coarsely ground black pepper
- 1 ½ cups heavy cream
- hot sauce, to taste
Set the broiler (grill) to high. Pop the tomatoes on a baking try, cut side down, making sure they aren't touching each other. Pop them under the broiler (grill) for about 20 minutes, using tongs to flip them after the first ten minutes, so they get 10 minutes on each side. WATCH THEM, you want them to be charred but not completely burnt. A little bit of black is ok.
Once charred, transfer the broiled (grilled) tomatoes to a large saucepan. Add in the salt and pepper and a splash of hot sauce (I only add a little bit, as I am serving to kids, but do what works for your tastes).
Cook uncovered over a medium heat for about 20 minutes, stirring frequently, until the tomatoes have reduced to a sauce-like consistency. Don't let them burn.
Using either an immersion blender or transferring to a blender, blend the mixture until smooth. Return to the saucepan and adjust salt, pepper and/or hot sauce as needed.
Reduce heat, add the cream and simmer until the whole thing is heated through, about 5 mins. Serve straight away with a swirl of cream on top.
A little bit of black on the tomato skin is ok (see photos in the post for a comparison).
Once you have added the cream, reduce the temperature to a simmer only, any higher and the cream may burn or curdle.
Calories: 173kcal | Carbohydrates: 15.7g | Protein: 4g | Fat: 11.9g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 116mg | Fiber: 4.5g | Sugar: 10g