Sriracha Parmesan Heirloom Tomato Soup
It’s been beautifully sunny this month, but today it’s raining outside and chilly … total soup weather. I am wishing I had saved some of this vibrant tomato soup I made when I had a huge box of tomatoes from my mom’s garden. The heirloom tomatoes were sooo ripe, I needed to find a good use for them.
Most of the tomatoes I used in this soup were Kellogg’s breakfast tomatoes (pictured) … a vibrant orange, sweeter, less acidic tomato. You can use any of the yellow varieties, or even red tomatoes if you prefer, or if you have no yellow ones on hand.
The slight touch of Sriracha in this soup gives it just a little tingle on the tongue–it’s not enough to make it spicy hot. If you want that, well, just add more.
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 4 - 6 cloves garlic
- About 4.5 lbs of yellow Kellogg's tomatoes (or other low-acid tomato)
- 1 bay leaf
- 1 pint chicken or vegetable broth
- 2 oz. Greek cream cheese (or Neufchatel)
- A handful of fresh basil leaves
- A sprig of rosemary
- 2/3 - 3/4 cup freshly shredded parmesan cheese
- 2 teaspoons Sriracha hot sauce (or to taste)
- Salt & pepper to taste
- For garnish: a teaspoon of heavy cream or yogurt per bowl -- or a swirl of Sriracha! -- and fresh basil leaves
- In a soup pot, heat the oil over medium heat then add the onion and garlic and saute until they are soft and translucent. Add the tomatoes, bay leaf and broth, bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes.
- Add the cream cheese, basil, rosemary, Parmesan and Sriracha. Use an immersion blender--or blend in batches in a traditional blender (cooling first so the soup doesn't explode in the blender) until smooth. Add salt and pepper to taste and adjust the amount of Sriracha as desired.
- Serve hot with a little swirl of cream or Sriracha and fresh basil.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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