A couple of days ago I made Heirloom Tomato Soup. The tomatoes are coming faster than I can eat them, and believe me, I am trying. I love to make tomato soup because it doesn’t really matter what variety you use. What made this particular batch of soup so much fun to make is that I shared step-by-step photos on instagr.am as I went. I thought I would recap the recipe here, creating a more permanent, easy-to-find home for it.
Heirloom Tomato Soup
5 lbs. heirloom tomatoes, cored and cut into wedges. You can remove the skins and seeds first if you want to (a video tutorial demonstrating how to peel tomatoes can be found here), but I don’t bother because everything in the pot gets blended up nicely and I don’t like my tomato soup too thin.
1/2 cup of water
Salt, pepper and sugar, to taste
Place your tomato wedges in a large, heavy pot and add water. Simmer over medium heat. (And here’s where instagr.am comes in…)
The tomatoes will begin to cook down and get mushy…
…eventually turning into a slurpy, pulpy tomato slush.
After the tomatoes have had a chance to cool for about 20-30 minutes, use an immersion hand blender to mush them all into a consistency that you like. Season to taste with salt & pepper. If the soup is too acidic, add a little sugar to taste.
This soup is good hot or cold, is an excellent source of lycopene (as all cooked tomatoes are) and is, of course, completely free of preservatives, except for the little bit of salt that is added at the end. It freezes well, too. If I run out of time to eat up the rest of the tomatoes in the garden, they’re being made into soup, too!
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