To heir is delicious: A favorite end-of-summer tomato soup

This is an easy and delicious way to take advantage of heirloom tomatoes, still in season and spilling from piles at many local farmers markets.

Our family discovered the recipe on the fantastic Marin Mama Cooks blog, adapted it ever so slightly, and have enjoyed it for the past two years in August and September. I find it amazing - and ever so convenient - that you don't need to peel or seed the tomatoes. It turns out perfectly every time and is delicious served with a quick salad and slice of whole grain bread.

Servings: 6

Prep Time: 20 minutes

Ingredients

  • 1 medium yellow onion, medium diced
  • ½ cup extra-virgin olive oil, divided — you will use ¼ cup twice in the recipe
  • 1 bunch fresh basil
  • 5 sprigs of fresh thyme
  • 5 sprigs of fresh marjoram or fresh oregano — I couldn't find fresh marjoram so I used oregano, as it's a similar tasting herb
  • 2 garlic cloves, microplaned — see how to microplane garlic below in post
  • 5 overripe heirloom tomatoes, cored and cut into large chunks
  • ½ tablespoon salt
  • 1 teaspoon balsamic vinegar

Directions

  1. Wash the herbs, chop the onion, peel your garlic and core your tomatoes.
  2. Chop up tomatoes into large chunks.
  3. Take the bunch of basil,  5 sprigs of thyme and 5 sprigs of oregano or marjoram, and tie them up tightly together with some kitchen twine.
  4. Finely chop the garlic.
  5. Heat ¼ cup olive oil, the diced onion and herb bunch in a dutch oven or soup pot over medium low heat, until the onion is soft, tender and translucent, but not browned.
  6. Stir in the garlic and then quickly add the tomatoes and ½ tablespoon of salt.
  7. Bring to a gentle simmer and cook for about 10-15 minutes, or until the tomatoes are broken down. Make sure to occasionally stir the tomatoes. Once the tomatoes have broken down, be sure to remove the herb bunch.
  8. Stir in the 1-teaspoon of balsamic vinegar (or other vinegar) and the ¼ cup of olive oil.
  9. Turn off the heat.
  10. Puree the soup either using a hand held immersion blender or a regular blender.If you're using a blender, return the soup to the pot after your puree it.
  11. Keep warm until ready to serve.

Nutrition Information (per serving)

  • Calories: 190
  • Total fat: 19 g
  • Saturated fat: 2.5 g
  • Cholesterol: 0 mg
  • Sodium: 590 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 2 g
  • Sugars: 4 g
  • Protein: 2 g

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Executive Chef