When the tomatoes are bountiful at the Farmer’s Market- or the backyard- it’s time to make tomato soup! Adding a big handful of microgreens, a touch of honey, and a taste of balsamic vinegar turns this staple into a gourmet feast. My favorite microgreens in this recipe is a mixture of pea, sunflower, buckwheat, and radish.
Fresh garlic makes all the difference in this recipe, and garlic scapes can also be used to give it a slightly different nuance.
When I need this to be gluten free I use corn starch as a thickener. Flour can be used instead of the cornstarch- just double the amount.
Fresh Tomato-Microgreen soup
- 1 tbsp Olive oil
- 1/2 cup Chopped Onion
- 2 Cloves minced fresh garlic
- 5 cups chopped tomato
- 2 cups vegetable or chicken broth
- 2 tbsp butter or margarine
- 1 tbsp corn starch (or 2 tbsp flour)
- 2 tbsp honey
- 1 tsp Balsamic vinegar
- 2 cups microgreens- pea, sunflower, radish loosely packed- about 3 ounces
- 1-1.5 tsp Salt
- Heat olive oil in a largepot, and cook onions and garlic until just tender, but not browned. Add choppedtomatoes, honey, and chicken broth and simmer for 20-25 mins.
- Remove from heat and add vinegar, salt and pepper, and microgreens. Use an immersion blender or regular blenderto carefully puree the mixture.
- In a separate smallskillet, melt butter and add the corn starch, cooking on low until thickened. Whisk1 cup of the pureed soup slowly into the cornstarch mixture until it is smooth.
- Stir the cornstarch mixture into the stockpot and keep on low 15 minutes to allow theflavors to meld. Season to taste.
- Servewith a dollop of sour cream and/or parmesan cheese if desired.