Heirloom Tomato Soup With Arbequina Olives And Shaved Fennel Recipes

ROASTED HEIRLOOM TOMATO SOUP

Steps:

• Preheat your oven to 350"F.
• Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
• Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
• Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
• Add the veggie stock and bring to a simmer for 5 minutes.
• Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
• Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
• note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

HEIRLOOM TOMATO SOUP

Steps:

• In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

COPYCAT OLIVE GARDEN CREAM OF TOMATO SOUP RECIPE

Steps:

• Melt butter in a pan.
• Add red onions and cook until tender.
• Add white wine and reduce by 3/4.
• Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
• Puree soup in a food processor.
• Stir in 2 tbsp. chopped basil, salt and pepper.
• Garnish with remaining fresh basil and tomatoes and serve.

HEIRLOOM TOMATO SOUP WITH ARBEQUINA OLIVES AND SHAVED FENNEL

Steps:

• To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth. Pass the purée through a fine-mesh sieve and season to taste with salt and pepper.
• Ladle one-fourth of the soup into each bowl. Garnish with the fennel, olives, and tomato. Drizzle the olive brine, vinegar, and olive oil around the soup. Sprinkle with the fennel sprouts.