- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 4 large, ripe Heirloom Tomatoes
- 1 large Yellow Onion, finely diced
- 3 Garlic Cloves, finely chopped
- 1 stalk Celery, finely chopped
- 1 Carrot, peeled & finely chopped
- 4 c. Chicken or Vegetable Stock
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 Bay Leaf
- 1 c. Heavy Cream
- 2 tbsp. Olive Oil
- 2 tbsp. Unsalted Butter
- 2 tbsp. Flour
- Salt & Black Pepper, to taste
- Fresh Parsley, chopped (for serving)
Bring a large pot of water to boil. Score bottoms of tomatoes in an “X” shape, then submerge in boiling water for 1 minute. Immediately transfer to a large bowl of ice water to stop cooking - tomatoes should now be easy to peel. Chop tomatoes and set aside until needed. Tie thyme and rosemary into a bundle and set aside.
Heat olive oil in a large soup pot, and saute onion, carrot, and celery until golden; add garlic, and saute briefly until fragrant. Stir in butter and flour, cooking until flour no longer tastes raw (about 3 minutes). Add broth, tomatoes, and herbs, stirring to combine with soup base. Simmer for 30 minutes or until soup has thickened and veggies are soft. Let soup cool completely.
Puree cooled soup in batches until smooth, then push pureed soup through a mesh sieve over a large bowl to strain. Return soup to stove in a large pot and reheat. Stir in cream just before serving. Top with fresh parsley, goes great with grilled cheese!