It’s soup week here at HA, and this one’s another simple one. When I was a kid, I hated tomato soup, probably because the only kind I ever had was the Campbells variety. And although I know that many people actually like that stuff, I never got the hang of it. But I love tomatoes, and this time of year, of course, my kitchen sports them on nearly every flat surface. So I decided to try my hand at a simple, healthy, tasty soup that showcases the heaven that is heirloom tomatoes. I didn’t want to actually cook the tomatoes, so the recipe calls for a very slow heat to just bring them up to temperature. Don’t worry if you don’t have access to heirloom tomatoes; regular backyard beefsteaks work well too.
Heirloom Tomato Soup
3 pounds mixed heirloom tomatoes
1/2 cup cream
1 clove garlic, pressed
1 teaspoon salt
1/8 teaspoon cayenne
Purée tomatoes in food processor or blender. Combine puréed tomatoes with remaining ingredients in medium pot. Heat over very low heat until hot, stirring often, about 30 minutes. Taste for salt and serve.