GARDEN HEIRLOOM TOMATO SOUP
Anyone have any of the last heirloom tomatoes of the season sitting on the vine (or fridge) just begging to be used up?? How about making them into this Garden Heirloom Tomato Soup?!
This soup highlights all of the late summer flavors of perfectly meaty and flavorful tomatoes straight from the vine. And it is also unexpectedly vegan… healthy to boot!
The trick to creating a creamy cream-less soup is to blend olive oil into the tomato puree to make a creamy emulsification. I got the technique for this recipe from Kenji Lopez-Alt over at Serious Eats. And confession: while I do appreciate heavy cream, sometimes I find it a bit much in tomato soup. It can be overly heavy and sometimes detracts from the main event: those delicious tomatoes.
Ready to try? Let’s get going!
Step 1: toss the tomatoes, onion, and garlic into a pot over medium heat.
Step 2: when the vegetables are all cooked down and mushy, add some bread. The bread basically works to give the soup a bit of extra body. Seems a bit weird, but it works- promise!
Step 3: Blend your soup! Drizzle in the olive oil as your soup is blending on high speed to emulsify.
Garden Heirloom Tomato Soup top down view
I mean really… how easy it that? I think this whole soup cooks in about 15-20 minutes. It’s just so dang fast and so dang good. And isn’t that color just gorgeous?
If anyone’s interested – I think I used 100% Brandywine Red tomatoes for this recipe because that’s what we had on hand. Another tomato variety we love is the Cherokee Purple, which I think would also work wonderfully. But really, guys, just use whatever is fresh and is on hand.
Garden Heirloom Tomato Soup top angled view
Tomatoes on the Brain?
Here are some of my other absolute favorite tomato recipes to finish out the season!
Fresh Tomato Tarts with Boursin
Sundried Tomato Angel Hair Pasta with Mozzarella
Mozzarella, Tomato, and Red Pepper Bruschetta
Bacon, Lettuce, and Tomato Salad
Garden Heirloom Tomato Soup dripping from a spoon
Happy Cooking!
