A bountiful supply of gorgeous heirloom tomatoes : in all shades of yellow and green, were the inspiration for this really tasty Roasted Heirloom Tomato soup. I had not seen, leave alone used, these tomatoes earlier, and they are so so tomatoey ( if that’s a word), you really have to taste it to get the difference from the regular red hybrid varieties normally in use.
So what’s a heirloom tomato- I had to check with good friend Wiki for this, and learnt that:An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. .. They are grown for a variety of reasons, such as historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste, which is widely perceived to be better than modern tomatoes. They do, however, have a shorter shelf life and are less disease resistant than most commercial tomatoes.
Some research suggests that the cultivators grow red tomatoes at the cost of the sweetness of the fruit, and that it was ‘discovered that the mutation that promoted uniform ripening had also knocked out a gene needed for the full development of sugars in the fruit.’ I can well agree with this, the heirloom tomato has to be bitten into for the taste to be believed! And the colours and shapes! I think I will be feasting on tomato salads every day, now!
To make the Roasted Heirloom Tomato Soup even more special, I added San Marzano tomatoes, cherry tomatoes, fresh herbs and almonds.
Volumes/ quantities of the ingredients are not very important in making this soup, the list below is only a suggestion. The mix of tomatoes should be at least twice the volume of bell peppers to bring out the full flavours of the tomatoes. Instead of yellow and pale green tomatoes, if you opt for pink, peach and orange tomatoes, substitute the yellow bell pepper for a red one.
The actual preparation and making of the Roasted Heirloom Tomato soup is just about half an hour, the rest of the time is for the roasting and for cooling the soup before it is puréed.