Roasted Heirloom Tomato Soup

Heirloom Tomatoes

Just after I hauled in our first tomatoes and onions of the season from the garden, I caught this simple recipe for roasted heirloom tomato soup at HartkeisOnline.com. We had already harvested and dried our garlic a month ago, so we are all set to prepare this soup and store extra in the freezer. Sea salt, peppercorns and olive oil is all the other stuff you will need.

We are going vary the recipe by using some basil and rosemary. Another thing I want to try is creaming it with fresh, raw cream while it is steaming on the stove prior to serving.

See the recipe and discussion here.

The recipe is compliments of Andrea Milstein, the founder of Cooking With An ´Accent. Inspired by her years of living in Europe, Asia, and the U.S. Andrea is an active member of The Weston A. Price Foundation. Visit her Cooking with an Accent website.

One response to “Roasted Heirloom Tomato Soup

  1. Annie instinctively modified this recipe by roasting onion, Polumbo peppers with a hint of red cherry pepper for a very slight heat. These were added, cut into small pieces into the main soup base. Oh, yes, she did use her home made chicken stock as the liquid base. She then creamed it on low heat. We agreed this was the best tomato soup we ever had.

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