I'm biased, I know, because I happen to have these heirloom tomatoes on hand. So, of course I would say that they are better than yours or that you absolutely must go get them. But, really, if you've ever had a good tomato vs. a store bought one (that probably traveled thousands of miles, and was pumped with who knows how many chemicals just to get to you), or even an apple from an orchard vs one from the store, you'll know that quality really does matter. A lot. These tomatoes are so darn good I could eat them as if they were an apple! Yesterday when I visited our local farm stand I got 2 heirloom tomatoes. Today they were just so ripe and dying for me to eat them that I had to devise a plan. How could I best make these little fruits steal the spotlight? It was super simple, and I have no doubt you can tackle this challenge. There's a golden pot of delicious tomato soup at the end of it!
Summer Heirloom Tomato Soup
Makes 4 servings, but really only serves 2 because you'll both want seconds!
2 local heirloom tomatoes (they are especially ripe and delicious this time of year) (about 4 1/2 cups diced tomatoes)
1/4 tsp nutmeg
1/2 tsp sea salt + freshly ground black pepper (1/4 tsp each)
1/4 cup pure extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp basil leaves (I used dried, you could add more if it is fresh)
2 tsp thyme
Here's what it looks like before it turns into a delicious soup! (note: this was my 2 serving version so you'll only see one tomato!)
Taking center stage we have our delicious heirloom tomato, with olive oil, garlic, thyme, sea salt, nutmeg, pepper, basil closely by its side.
Core, halve, quarter, and dice the tomato, set aside.
In a large saucepan over medium heat add your olive oil. Depending on whether or not you want roasted garlic or a stronger garlic taste, either add you garlic to the olive oil now (roasted garlic, milder taste) or wait until after the tomatoes have been cooked (stronger garlic taste). Add the tomatoes to the olive oil.
You'll see the juices starting to steam and get ready to boil, that's good. Continue to cook for about 2 minutes until the tomatoes are "broken" and add your spices.
Yum yum yum. When it looks like this you're finished. It should be piping hot and ready to go!
With Quinoa: If you've decided to add quinoa to your soup, it's very simple to do. When you are about to make the soup just throw 1 cup organic whole grain quinoa in a pot with 2 cups water. Bring it to a boil and then reduce heat to a simmer. Cover until all the water is gone and you're left with translucent quinoa (about 14 minutes total).
Quinoa is a powerful little grain because it is a great source of protein and fiber. Adding it to the soup gives you a great complete meal because you have your protein, your carb, and your fats (from the olive oil). This is perfect on a nice summer's day!
Crazy sister, and she says she doesn't like healthy food!