Chilled Roasted Heirloom Tomato Soup
¼ cup Terra Delyssa Organic Extra Virgin Olive Oil, divided in half
2 pounds heirloom tomatoes, washed and cut in half
2 cloves garlic, minced
1 small white or yellow onion, diced
2 cups low-sodium chicken stock or vegetable broth
¼ cup fresh basil
¼ cup fresh thyme
1 tablespoon balsamic or sherry vinegar
sel de mer et poivre noir, au goût
Ingredients – Optional Garnishes
additional heirloom tomatoes, preferably mini, halved
dollop of creme fraiche
fresh mozzarella, thinly sliced
parmesan cheese, grated
crouton or flatbread
Can also be garnished with your favorite protein
Preheat the oven to 375ºF.
Place the halved tomatoes on a rimmed baking sheet and drizzle with half the Terra Delyssa Organic Extra Virgin Olive Oil and sprinkle with salt and pepper. Roast for 30 minutes, until soft but still retaining their shape, then allow to cool,
While tomatoes are roasting, heat up the remaining Terra Delyssa Organic Extra Virgin Olive Oil in a medium skillet over medium-high heat. Sauté the onions and garlic, just a couple of minutes until translucent and tender. Set aside.
Once cooled, puree the roasted tomatoes, onion and garlic, the stock or both, and next 3 ingredients in
processor until almost smooth. Salt and pepper, to taste.
Transfer to bowls, chill for 30 minutes to an hour, or up to 1 day, you can also serve room temperature or hot. Served with your favorite garnishes.