Late Summer Heirloom Tomato Soup with Artisanal Garlic Crostini
RECIPE INFO:
PREP TIME: 20 Minutes COOK TIME: 30 Minutes SERVES: 4-6 Guests
WE RECOMMEND:
B&B Texas Style Season It All B&B Hardwood Natural Lump Charcoal
INGREDIENTS:
8 large heirloom tomatoes 2 cloves garlic, minced 2 cloves garlic, whole 2 medium shallots, minced 1 tbsp. B&B Texas Style Steak Seasoning 1 tbsp. fresh thyme leaves 1 tbsp. fresh chopped rosemary 3 tbsp. plus 2 tsp. extra-virgin olive oil 1 large Vidalia onion, diced 1 cup chicken broth 1 loaf multi-grain artisanal bread 1 small container of sour cream
DIRECTIONS:
Light B&B Hardwood Natural Lump Charcoal. Once glowing, allow grill to reach medium heat (350° to 450°F). Place ripe, heirloom tomatoes, a clove of minced garlic, minced shallots, thyme, rosemary, B&B Texas Style Steak Seasoning, and 2 tbsp of the oil in a large bowl and gently toss. Using tongs, place tomatoes on grill. Do not wash the bowl; you'll use later. Close the lid and grill tomatoes for 10 minutes, turning occasionally, until skins blacken and tomatoes become soft. Remove from grill and return to bowl. Using a rubber spatula, scrape all of the tomato mixture into a flat-bottom pot and blend with an emersion blender, or puree in a food processor until smooth. Set aside. On the stove, heat remaining olive oil in a large saucepan or stockpot. Add the diced Vidalia onion and sauté 5 minutes or until it becomes translucent. Add the other clove of minced garlic and cook a few seconds until it becomes fragrant, being careful not to burn. Add the grilled tomato purée and chicken broth; bring to a gentle boil. Reduce heat and simmer 5-10 minutes allowing time for the flavors to blend. Using a serrated knife, cut 1” thick slices of multi-grain artisanal bread from your local grocer or baker. Brush both sides with olive oil and place on the grill. Cook until slightly crisp around the edges with grill marks. Remove from the grill. Rub each slice of grilled bread with a fresh clove of garlic, cut in half. Sprinkle lightly with sea salt or course kosher salt. Ladle soup into your favorite soup bowls or mugs. Top with a dollop of sour cream, and serve with a slice of warm, crunchy garlic crostini.
