Heirloom Tomato Soup

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.

2 . Stage

Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.

3 . Stage

Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.

4 . Stage

Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.

5 . Stage

Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.

6 . Stage

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

7 . Stage

Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.

8 . Stage

Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.