Tomatoes are so delicious, raw, roasted, and especially in this Creamy Heirloom Tomato Soup. The rich flavor of the tomato is reduced down into a deeply satisfying bowl of perfection. Serve as a starter or paired with a hearty bruschetta, like our Mushroom, Caramelized Onions & Truffle Bruschetta, for lunch or a light dinner.
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.
Add the garlic and cook for 1 minute. Then the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it lightly using a Vitamix or food processor, for a creamier consistency process it through a food mill into a bowl, discarding only the dry pulp that’s left.
Reheat the soup over low heat just until hot and serve with julienned basil leaves, a sprinkle of Parmigiano Reggiano and/or croutons. Cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.
Tomatoes are so delicious, raw, roasted, and especially in this Creamy Heirloom Tomato Soup. The rich flavor of the tomato is reduced down into a deeply satisfying bowl of perfection.
Author: Soffia Wardy
Ingredients
Soup
- 3 tbsps good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tbsp. Minced garlic (3 cloves)
- 4 lb vine-ripened tomatoes (Assorted Heirlooms if available), coarsely chopped (5 large)
- 1 1/2 tsp. Sugar
- 1 tbsp. Tomato paste
- 1/4 c packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tbsp kosher salt
- 2 tsps freshly ground black pepper
- 3/4 cup heavy cream
Croutons
- Crusty leftover bread, roasted garlic, olive or pretzel bread makes delicious croutons.
Instructions
Soup
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
- Add the onions and carrots and saute for about 10 minutes, until very tender.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it lightly using a vitamix or food processor, for a creamier consistency process it through a food mill into a bowl, discarding only the dry pulp that’s left.
- Reheat the soup over low heat just until hot and serve with Julienne basil leaves, a sprinkle of Parmigiano Reggiano and/or croutons.
Croutons
- Cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.
