Heirloom Tomato Soup Recipe

Ingredients

• 8 medium heirloom tomatoes
• 3 tablespoons oil, or as needed
• 1 medium white onion, chopped, divided
• 2 cloves garlic, minced, divided
• 0.25 teaspoon Italian seasoning, or to taste
• 2 cups chicken stock
• 1 (15 ounce) can crushed tomatoes
• salt to taste
• 1 (8 ounce) package fresh spinach
• 1 (8 ounce) ball mozzarella cheese, cut into bite-sized cubes

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Halve the tomatoes and arrange them on a baking sheet.
2. Roast in the preheated oven for 25 minutes. Switch to the broiler and broil for 5 minutes, then remove from the oven.
3. Coat the bottom of a large pot with oil. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sauté over low heat for 10 minutes.
4. Combine roasted tomatoes and chicken stock in a large pot. Stir well and cook over medium heat for 30 minutes. Incorporate crushed tomatoes, cover, and reduce heat to low; simmer for 2 to 3 hours.
5. In the last ten minutes of cooking, heat 1 teaspoon of oil in a skillet over medium heat; add the remaining onion. Cook, stirring occasionally, until the onion softens and becomes translucent, approximately 5 minutes. Introduce the remaining garlic and sauté until aromatic, about 1 minute. Mix in spinach and salt; cook until the spinach wilts, around 2 to 3 minutes.
6. While the soup simmers, position an oven rack about 6 inches from the broiler and preheat it.
7. Ladle the soup into individual ceramic bowls. Garnish each bowl with the spinach mixture and mozzarella cubes.
8. Broil the soups in the preheated oven until the cheese melts, approximately 3 to 4 minutes. Serve promptly and enjoy!

Nutrition

• Calories: 230 kcal
• Fat Content: 14 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 595 mg
• Protein Content: 13 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g