Tomato Pine Nut Soup – Heirloom Tomato


1 teaspoon extra-virgin olive oil
2 garlic cloves, minced
5-6 large ripe tomatoes, peeled,
seeded, and chopped
1/3 cup basil leaves
2 tablespoons toasted pine nuts plus extra for garnish
fresh ground pepper
Grated or shaved parmesan (Feel free to substitute another salty

Put oil and minced garlic in a microwave safe 1-quart bowl. Since
microwaves vary in cooking times depending on wattage, you may have
to experiment with timing. For a current model, cook 1 minute; if
your microwave is a less powerful older model, cook 2 minutes. Add
tomatoes and cook 3 minutes more, or until tender. Let the mixture
cool. Transfer to a blender or food processor, but keep the original
microwave safe bowl – you will need it again. Add basil and
pine nuts to the blender or processor, and puree. Transfer the mixture
back to the original bowl, and microwave for 1 to 2 minutes to reheat.
Serve the soup sprinkled with grated cheese and additional pine



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