Description
Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!
Ingredients
- 8 medium heirloom tomatoes
- 3 tablespoons oil, or as needed
- 1 medium white onion, chopped, divided
- 2 cloves garlic, minced, divided
- ΒΌ 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
- Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
- Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
- Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion
- 1/2 of the garlic
- and Italian seasoning; sizzle over low heat for 10 minutes.
- Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes
- cover
- and reduce heat to low; cook for 2 to 3 hours.
- Ten minutes before the soup is ready
- heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add remaining garlic and saute until fragrant
- about 1 minutes. Add spinach and salt; cook until wilted
- 2 to 3 minutes.
- Meanwhile
- set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
- Place soups in the preheated oven and broil until cheese is melted
- 3 to 4 minutes. Serve immediately.
Prep Time: 20 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 35 mins
Servings: 6