Posted by Olivia on Thursday, July 22nd, 2010
One of the all-time best things about summer is heirloom tomatoes. Though they are so delicious that they hardly need more than a drizzle of Extra Virgin Olive Oil and a sprinkle of salt, I do like to blend them into this spicy, satisfying soup. For real comfort food, serve with grilled cheese.
6 ripe medium-sized heirloom tomatoes, cored and cut into 1" chunks
5 cloves garlic, chopped
1/4 cup fresh basil leaves, stems removed
1/2 cup half-and-half
1/4 cup shaved Parmesan cheese, plus extra for garnish
red pepper flakes to taste
salt and pepper to taste
Robust Extra Virgin Olive Oil, such as Italian Blend, for drizzling
Place tomatoes in a medium-sized pot and add water just to cover. Bring to a boil over high heat. Add basil leaves and garlic. Allow to cook for another 5 minutes.
Puree using an immersion blender or remove from heat and blend in a food processor or blender until smooth. Return to pot. Whisk in half-and-half, Parmesan, salt and pepper. Lower heat to medium and cook for 5 minutes, stirring frequently.
Ladle into bowls and garnish with a drizzle of Robust Extra Virgin Olive Oil and shaved Parmesan.