This tomato soup made with roasted heirloom tomatoes is slow-simmered for extra flavor, then topped with sauteed spinach and mozzarella and finished up under the broiler.
Preparation Time
20 mins
Cooking Time
3 hr 15 mins
Total Time
3 hr 35 mins
Calories
230 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
Step 2
Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
Step 3
Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
Step 4
Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
Step 5
Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
Step 6
Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
Step 7
Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.
Step 8
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ingredients
salt to taste
2 cups chicken stock
1 (8 ounce) package fresh spinach
8 medium heirloom tomatoes
3 tablespoons oil, or as needed
2 cloves garlic, minced, divided
1 (15 ounce) can crushed tomatoes
1 (8 ounce) ball mozzarella cheese, cut into bite-sized cubes
