Tom Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup with Seared Scallops

Roasted Heirloom Tomato Soup with Seared Scallops

The soup in this dish was made using roasted heirloom Cherokee tomatoes which have a very rich taste. We used a pheasant stock, but it would be fine with either a vegetable or chicken stock. The pheasant stock worked well with the flavor of the Cherokee Purple tomatoes. The tomatoes used were previously roasted and stored vacuum sealed in the freezer. See how to roast tomatoes.

About Roasted Tomatoes- Roasting tomatoes concentrates the flavor and adds some caramelization to the tomatoes. When vacuum packed and frozen they will last for more than 6 months in the freezer basically lasting through the winter season. Tomatoes are rich in the carotenoid lycopene which has many health benefits.


Ingredients for 4

For the Soup

6 cups rich pheasant stock
6 roasted cherokee tomatoes
2 T. Olive Oil
1 vidalia onion diced
1 celery stalk diced
3 garlic cloves diced
parsley and chives for garnish
8 scallops
4 squids



In a medium sized pot add heat the olive oil. Sweat the chopped onion, celery and garlic. Add the roasted tomatoes and cook for 5 minutes on a low flame. Add the pheasant stock and let simmer on a low flame for 20 minutes. Force the soup through a coarse mesh and return to the pot to keep warm.

For the Squid and Scallops

Saute the squid and scallops in the same pan. Be sure not to overcrowd the pan. It may be necessary to use two pans. If a grill is available grill the scallops and squid to give an even richer flavor.