THE best tomato soup I’ve ever had, just in time for tomato season. This Soup Sisters tomato soup recipe uses all of the in-season ingredients like basil, sage and tomatoes to create an easy tomato soup like no other I’ve tasted.
I normally don’t just copy and paste recipes and post them. Anything I post is usually a recipe I’ve developed over years of trying different things or something I’ve tweaked a little. Taking a bit of this, a bit of that and working it until it’s right. My chili recipe is a good example of that, or my chicken pot pie.
But this tomato soup recipe?
No changes needed. It was good right outta the box. Or out of the pot more precisely. An example of something that’s good right outta the box would be Kraft Dinner. Or a pair of diamond earrings.
We have hit tomato season folks. And that means having access to 4.5 million tomatoes. Even more if you grew more than 1 plant.
That means in addition to doing things like roasting (recipe here), canning (method here) and making salads (recipe here) out of them, you’re going to have to broaden your tomato horizons if you expect to get through the first couple of million.
This soup is a quick and easy way to use up all the tomatoes that are on your kitchen counter blinking at you with expectation.
Part of what makes this recipe good is the addition of a roasted red pepper. (this is the one change I made to the original recipe) All the best tomato soups have roasted peppers in them. In fact I published another tomato soup post years ago that’s just as delicious but very different and a bit more time consuming to make. It includes smoked sweet and hot peppers. You can see that recipe here if you want more of a weekend tomato soup.
The gist of the recipe is to roast up some heirloom tomatoes, onions and garlic …
… add your herbs and spices, blend the tomatoes and simmer them on the stove for a bit.
Roasting the tomatoes changes the flavours of the tomatoes and brings out their sweetness while adding a roasty, toasty flavour.
Heirloom Tomato Soup
Heirloom Tomato Soup
- 2 lbs tomatoes halfed, use heirlooms if you can get them
- 1 onion quartered
- 3 cloves garlic unpeeled
- 2 Tbsp olive oil
- 10 leaves basil
- 3 leaves sage
- 1 sprig oregano leaves only
- 1 pinch hot pepper flakes
- 2 cups broth vegetable or chicken
- 1 Tbsp balsamic vinegar
- salt to taste
- pepper to taste
- 1/3 cup parmesan cheese grated
- 1 roasted red pepper (optional)
- Set oven to 375 f
- Toss tomatoes, onions and unpeeled garlic in olive oil and roast on a parchment lined baking sheet for about 45 minutes. Just until everything starts to darken and the sugars caramelize.
- Let the roasted vegetables cool for a minute, slip the garlic out of it's skin then blend everything in a regular blender or with an immersion blender along with the herbs. Don't forget to add the herbs and the roasted red pepper if you included it.
- Transfer to a soup pot and add as much broth as you need to make the soup the consistency you like.
- Simmer for 10 minutes then finish the soup by adding salt and pepper to taste and the balsamic vinegar.
- Top each bowl of this tomatoey soup with a sprinkling of parmesan cheese AND if you really like heat, some deep fried jalapeno crisps.
If you think this recipe looks good, get The Soup Sisters cookbook. I did!
I haven’t tried this soup cold, but I imagine it’s pretty good that way. If it was a cream based soup I might feel differently about that option, but give it a go and let me know how you like it.
Only a little over 4 million more tomatoes to go.