Poach fish fillets in Heirloom Tomato Soup for an easy-breezy, elegant meal.
Heat the soup in a large skillet with a tight fitting lid over medium heat.
Season the fish or hearts of palm with salt and pepper and place in the soup Place the halibut or cod into a shallow bowl. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
To serve, transfer fish and soup to a large shallow bowl or divide among four bowls. Top with fresh herbs like cilantro or parsley and avocado. Serve with tortillas, toast or rice, if you like.