Finger foods RECIPES Soups & stews

Fresh Heirloom Tomato Soup

Fresh Heirloom Tomato Soup

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Ingredients

  • 2 Tbs olive oil
  • 1/2 leek, washed and chopped
  • 1 garlic clove, minced
  • 1 carrot, peeled and diced
  • 2 medium green tomatoes, blanched, peeled, seeded and diced
  • 1 medium celery root, peeled and diced
  • 1 large russet potato, peeled and diced
  • 1 Tbs fresh thyme
  • Salt and pepper, to taste
  • 2 cups vegetable stock (just enough to cover the vegetables)
  • Garnish
  • roasted cherry tomatoes
  • sour cream
  • fresh parsley

Instructions

1

To blanch the tomatoes, bring water to a boil. Score the end of the tomatoes with a paring knife. Submerge the tomatoes in the boiling water for about 15 seconds. Strain the water and shock them in ice. The skin will peel right off.

2

In a medium pot, saute the leek, garlic and carrots in olive oil for a couple of minutes. Add the diced tomato, celery root, potato, salt, pepper, thyme. Saute for a minute and add the vegetable, enough to cover the vegetables. Cook for about 20 minutes until all vegetables are tender.

3

Puree the soup and adjust the salt and pepper. Garnish with cherry tomatoes, a drizzle of fruity olive oil cream, and fresh parsley leaves.

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