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Stunning plated serving of Heirloom Tomato Soup, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Heirloom Tomato Soup

This soup features the delicate profile of elephant garlic and the concentrated sugars of hand-peeled heirloom tomatoes, finished with a stable fat infusion of half and half.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

The Tomato Foundation
  • 2 pounds heirloom tomatoes, approximately 6 large
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse black pepper
The Aromatic Base
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 3 cloves elephant garlic, thinly sliced, about ¼ cup (substitute with 3 cloves regular garlic)
  • 1 cup dry Sherry
  • 1 quart vegetable stock
  • 1 teaspoon dried thyme
The Final
  • ½ cup half and half

Method
 

The Tomato Preparation
  1. Peel the tomatoes by first slicing the skin crosswise at the stem and then placing them in boiling water for just a few seconds.
  2. Transfer the tomatoes to a colander and peel the skin. Cut the tomatoes into chunks.
The Aromatic Reduction
  1. Heat the olive oil in a soup pot over medium heat. Add the onions and cook until soft, about 5 minutes.
  2. Add the garlic and tomatoes and cook for 5 minutes more.
  3. Pour in the sherry and continue to cook until most of the liquid has evaporated.
The Simmer and Integration
  1. Pour in the crushed tomatoes and vegetable stock. Season with salt, pepper, and thyme.
  2. Reduce the heat to low and simmer the soup for 20 minutes.
Blending Smooth
  1. Use an immersion blender to emulsify the soup. You can also use a stand-blender or food processor to accomplish this step but cool the soup first. You don’t want hot soup in a blender!
The Cream Finish
  1. Stir in the half and half.
  2. Taste the soup and adjust the seasoning. You can add more salt and pepper if you like, or any other herb or spice you want to flavor your soup. It’s all good!!