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.
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 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
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.
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 or 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.
Notes
Adapted From | Ina Garten