Heirloom Tomato Soup with Parmesan

Posted by Olivia on Thursday, July 22nd, 2010

Heirloom Tomato Soup with Parmesan

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.

Serves 4.

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