Poach fish fillets in Heirloom Tomato Soup for an easy-breezy, elegant meal. 

• Step 1

  Heat the soup in a large skillet with a tight fitting lid over medium heat.

• Step 2

  Season the fish (or hearts of palm) with salt and pepper and place in the soup. 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).

• Step 3

  To serve, divide fish and soup among two bowls. Top with fresh herbs like cilantro or parsley and avocado. Serve with tortillas, rice or quinoa if you like.