Heirloom Tomato Soup

Serves people

I make a tomato recipe at least twice a week, especially when they're in their peak Jersey season when I'm visiting my family's home in the summer. This soup is instantly comforting and might I say, stunningly colored with a beautiful dance of sweet and spicy ingredients. While I appreciated the traditional, bland tomato soup as a child, this one is thick and silky and feels like a dance party in my mouth compared to to what I was served back in the 80's.

Prep Time - 10

Cook Time - 35

Total Time - 45

Ingredients

1 Tbsp. extra-virgin olive oil
1 large red onion peeled and diced
1 tsp. sea salt plus more to taste
1/2 tsp. paprika
1/2 tsp. chili powder
6 large heirloom tomatoes diced
6 large sun-dried tomatoes (dry, not in oil)
3 large red bell peppers diced
3 large garlic cloves
fresh basil
fresh oregano

METHOD

In a large heavy pot over medium heat, saute the onion with olive oil and a pinch of sea salt until very soft and translucent, stirring often, about 10 minutes. Stir in the spices and sea salt; cook for another 2 minutes then toss in the heirloom tomatoes, sun-dried tomatoes, bell peppers, whole garlic cloves, fresh basil and oregano. Cover and bring to a boil, then reduce to a simmer for 35 minutes, covered, or until the vegetables are very tender and the soup is nice and thick. Note: Check on the soup every 5-7 minutes, stirring well, to ensure the whole garlic cloves, fresh herbs and sun-dried tomatoes are submerged in the liquid to infuse the soup.
Remove the soup from the heat, let cool for 10 minutes to thicken and transfer to a high speed blender. Puree until silky smooth and season to taste with sea salt and spices, as needed.
Transfer the soup to serving bowls and serve warm.
Store leftover soup in a sealed glass container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat the soup before serving.

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