Creamy Heirloom Tomato Soup

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.

Creamy Heirloom Tomato Soup-Poloroid

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.

Creamy Heirloom Tomato Soup-Ingredients

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.

Creamy Heirloom Tomato Soup-Prep

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.

Creamy Heirloom Tomato Soup-Cook

Reheat the soup over low heat just until hot and serve with julienned basil leaves, a sprinkle or 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.

Creamy Heirloom Tomato Soup

Creamy Heirloom Tomato Soup-Croutons

Creamy Heirloom Tomato Soup-Dry Ingredients

 

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Creamy Heirloom Tomato Soup

Creamy Heirloom Tomato Soup-Bowl

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.

Scale

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

  1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
  2. Add the onions and carrots and saute for about 10 minutes, until very tender.
  3. Add the garlic and cook for 1 minute.
  4. 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.
  5. 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.
  6. Reheat the soup over low heat just until hot and serve with Julienne basil leaves, a sprinkle or Parmigiano Reggiano and/or croutons.

Croutons

  1. Cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.

Notes

Adapted From | Ina Garten

 

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