When heirloom tomatoes go on sale, you’d best believe that I’m going to buy too many… and then get creative with them. On Saturday, I bought five of them and decided to get experiment.
The end result was incredible.
There’s something beautiful about how fresh heirloom tomatoes brighten up this soup. While I used red, yellow, and green tomatoes, combined with the roasted red pepper, the soup turned out bright red. Topped with fresh microgreens, this soup tasted like summer on a cold February day.
Heirloom Tomato Red Pepper Soup
Adapted from Vanilla and Bean
3 medium heirloom tomatoes
3-4 leaves basil + more for garnish
1 1/2 roasted red peppers, jarred in water
3/4 tsp. salt
1 Tbsp. olive oil
freshly ground black pepper
microgreens, for garnish
1. Core and rough chop your tomatoes. Place in a large pot prepared with cooking spray to avoid sticking. Set to medium heat. Add basil leaves, tearing so that the flavor is dispersed. Doesn’t that just look beautiful??
2. Cook for 10 minutes until tomatoes soften and break down, stirring frequently.
3. Remove tomatoes to your blender or food processor.
4. Add roasted red peppers, olive oil, and salt. Add freshly cracked pepper, if desired.
5. Blend until smooth.
6. Top with microgreens and a few strips of finely sliced basil. Optional, but definitely adds lovely flavor… and a punch of color!
Per 1 cup soup serving:
CAL 134; FAT 8g; SAT FAT 1g; CARBS 13g; PROT 1g; SUG 7g; FIB 3g
WW Points+: 3; WW Smart Points: 5