Cream of Heirloom Tomato Soup

*cream of tomato soup

Cream of Heirloom Tomato Soup

This soup is so simple and so delicious. Simple ingredients = amazingness. For a delicious, delicate, light soup, keep it to just the tomatoes- for a more substantial protein fortified option, the addition of white beans fills it out perfectly.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

3c fresh chopped heirloom tomatoes

1/4c fresh basil

1/2 fresh jalapeño, diced

2T olive

 1T coconut oil

6c boiling water

1 veggie bouillon

1t salt or to taste

1c cooked white beans; baby limas, cannelini, or great northern beans *optional

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Cashew heavy cream

1/4c cashews

1c water

Bring 6c of water to a boil.

For the cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the tomatoes, salt, jalapeño and black pepper. Continue to sauté until the tomatoes soften and begin to break down and the pepper turns bright green.  Add in the beans if using. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

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In batches, in a blender or vitamix*, puree the tomato soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Heirloom Tomatos, Garlic, Basil, & Olive Oil with Grilled Artisan Bread

*tomato basil with grilled bread

I had purchased this beautiful heirloom tomato at the Farmer’s Market on Saturday and it took me until today to actually think of something to make using it- I didn’t want to cook it; although a fresh Tomato Basil Soup or Gazpacho would have been amazing. A fresh pasta sauce crossed my mind but this thing was 5″ across and GORGEOUS. I have been reading Michael Pollan’s latest book “Cooked” and last night was on the chapter about bread and it lit me up about the local artisan loaf I purchased the same day at the market…10% Rye Sourdough with Sesame. I had eaten a lot of it on Saturday so I sliced it and put it in the freezer. So I knew today was the day. Today was the tomato day. Variations on a theme, there is nothing like the basil, garlic, tomato trilogy; everything local and in season. I ate it as a series of open faced sandwiches, I say a series, because I grilled 4 slices and ate all 4 slices…..

For the tomatoes

Local, fresh, summer tomatoes, preferably heirloom, sliced

plenty of fresh basil

1 clove garlic, smashed and minced

fresh hot chili pepper

extra virgin olive oil

pink salt

black pepper

for the bread

artisan loaf of bread

Extra virgin olive oil

garlic, smashed and minced

Heat up the grill or grill pan.

Prepare the bread:

Slice the bread into ¼-1/2” slices, how ever many slices you and friends will eat (2-3 per person or 4 if I am coming over)

In a small plate, add the garlic, olive oil. Lightly brush the bread slices with the oil and set aside.

Over high heat, place the bread on the grill or pan and close the grill or cover the pan. Let grill for about 3-4 minutes. The bread should easily flip and have gorgeous markings. Once flipped, continue to grill for another 3-4 minutes.

Serve immediately with the fresh tomato slices on top drizzled with more garlic olive oil, salt pepper and basil.