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 large
pot, and cook onions and garlic until just tender, but not browned. Add chopped
tomatoes, 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 blender
to carefully puree the mixture.
- In a separate small
skillet, melt butter and add the corn starch, cooking on low until thickened. Whisk
1 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 the
flavors to meld. Season to taste.
with a dollop of sour cream and/or parmesan cheese if desired.