Recipes

Heirloom Tomato Soup with Parmesan Crostini

Tomatoe Soup

Heirloom Tomato Soup with Parmesan Crostini

Ingredients

4 pounds Heirloom Tomatoes, halved
1/4 cup extra virgin olive oil
4 cloves garlic, halved
1 cup basil leaves, stems removed
2 teaspoons maple syrup
1 teaspoon champagne vinegar
sea salt

Parmesan crostini or croutons

Directions

Place halved tomatoes on sheet pan with garlic, sprinkle with 1 teaspoon salt, maple syrup and olive oil - gently mix. Roast in 375 degree oven for about 30 minutes. Remove from oven and let cool. Gently remove skins. Transfer tomatoes to soup pot, add basil and vinegar. Use immersion blender and blend until smooth. optional: strain soup through sieve for smooth texture, or enjoy as is. Heat soup, taste and adjust seasoning if needed. Serve with parmesan crostini or croutons, a drizzle of olive oil or an herb pesto. Serves 6-8.