Fresh Tomato-Microgreen soup
A full-flavored, gourmet version of an old favorite!
Prep Time15 mins
Cook Time30 mins
- 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.