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Heirloom Tomato Soup
A deeply roasted, silky tomato soup made with mixed heirloom varieties that brings out the best of each one. Roasting the tomatoes first concentrates their flavor dramatically, and a swirl of cream and fresh basil finishes it beautifully. Far better than anything canned — and this is coming from someone who liked canned.
Heirloom Tomato is usually ready May to June. More heirloom tomato recipes, or see what to sow this month where you are.
Ingredients
- 3 lbs mixed heirloom tomatoes, halved
- 1 large yellow onion, quartered
- 6 garlic cloves, unpeeled
- 4 tbsp olive oil
- 1 cup vegetable stock
- ¼ cup heavy creamOmit for dairy-free
- ½ cup fresh basil, loosely packed, plus more for garnish
- 1½ tsp salt
- ½ tsp black pepper
- 1 tbsp balsamic vinegar
Contains: milk, sulphites.
Method
- Preheat oven to 400°F. Arrange tomato halves cut-side up on a large baking sheet with onion quarters and garlic. Drizzle with olive oil and season with salt and pepper. Roast for 35–40 minutes until tomatoes are jammy and slightly charred at the edges.About 40 min
- Squeeze garlic from their skins. Transfer roasted tomatoes, onion, garlic, and all collected juices to a blender. Add basil, stock, and balsamic vinegar. Blend until very smooth.About 5 min
- Strain through a fine-mesh sieve for an extra-smooth soup if desired. Return to a saucepan and warm over medium heat. Taste and adjust salt.About 5 min
- Serve in warm bowls with a swirl of cream, torn basil leaves, and a grind of black pepper.About 3 min
Tips
- Roasting caramelizes the natural sugars and concentrates the flavor — don't skip this step.
- Use a mix of heirloom varieties for complexity — a fully red soup is good; a purple-orange-red soup is magnificent.
- The balsamic vinegar balances sweetness and brings depth without being detectable.
Ring the changes
- Serve with grilled cheese croutons floating on top for a classic tomato soup experience.
- Add a tablespoon of red miso paste when blending for a deeply savory, umami-forward version.
Keeping it
Refrigerate for up to 4 days. Freeze for up to 3 months without the cream; add cream after reheating.
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