Heirloom Tomato Soup
Have you ever gone to a restaurant and had one of those dishes that stands out so much that you remember it and still crave it years later? Well, this soup is one of those dishes. My girlfriends and I went to Calistoga for a girls weekend a few years back, and we stayed at the Solage resort in Calistoga. It was such a luxurious and fun filled weekend. The resort’s restaurant, Solbar, is hands down amazing. Everything on its menu is seasonal, local, organic and just overall scrumptious. We all enjoyed a cup of their heirloom tomato soup and our taste buds were in heaven. We were in shock to learn that there wasn’t any cream in the soup, because it tasted so creamy.
This soup is vegan, pure and made with such simple and fresh seasonal ingredients. It’s creamy without the cream, and it honestly doesn’t taste like your typical tomato soup, as its sweeter and not acidic. My kids and friends go crazy for this soup and can’t wait for heirloom tomato season each year, so we can make batches upon batches of this soup.
The only downside with this soup is that it’s a seasonal soup. Heirloom tomatoes are typically in season from July through the end of October, so I recommend making this soup now! It’s also a hot soup, which you may not be craving in the summer, but if you live in the Bay Area, you will have plenty of cool foggy nights in which to enjoy this soup.
As you can see, I love heirloom tomatoes! I adore topping them on avocado toast and pairing them with this soup. This is in my eyes the perfect summer dinner! #perfectsummerdinner
When it starts to get foggy and cool, we love pairing this soup with a grilled cheese with roasted broccoli! Perfection!
Heirloom tomato soup
recipe slightly adapted from Solbar at Solage Resort
makes 6 portions
- 1 medium yellow onion, medium diced
- 1/2 cup extra-virgin olive oil, divided – you will use 1/4 cup twice in the recipe
- 1 bunch fresh basil
- 5 sprigs of fresh thyme
- 5 sprigs of fresh marjoram or fresh oregano – I couldn’t find fresh marjoram so I used oregano, as it’s a similar tasting herb
- 2 garlic cloves, microplaned – see how to microplane garlic below in post
- 5 overripe heirloom tomatoes, cored and cut into large chunks
- 1/2 tablespoon salt
- 1 teaspoon balsamic vinegar – I usually add about 1 1/4 teaspoons, or sometimes a bit more, as it really adds such great flavor to the soup
Prep all your ingredients. Wash your herbs, chop up your onion, peel your garlic and core your tomatoes.
Not sure how to core a tomato? Check out the step-by-step photos below.
Pretty simple, right? Below are how your tomatoes should look when they are all cored.
Chop up your tomatoes into large chunks.
Take your bunch of basil, your 4 sprigs of thyme and 4 sprigs of oregano or marjoram, and tie them up together with some kitchen twine.
I would actually loop the twine around a few more times than I did, and tie it in a tighter knot.
The recipe asks for the garlic to be microplaned. To microplane garlic, all you need to do is get a cheese or any small grater and rub the peeled garlic against it to grate it.
Heat 1/4 cup olive oil, the diced onion and herb bunch in a dutch oven or soup pot over medium low heat, until the onion is soft, tender and translucent, but not browned.
You’re basically sweating the onion here.
Here’s a photo of the softened onions and herbs.
Stir in the garlic and then quickly add the tomatoes and 1/2 tablespoon of salt.
Keep the herb bunch in, you will take it out before you puree the soup.
Bring to a gentle simmer (uncovered) and cook for about 10-15 minutes, or until the tomatoes are broken down. Make sure to occasionally stir the tomatoes.
Once the tomatoes have broken down be sure to remove the herb bunch and compost them.
Stir in the 1-teaspoon of balsamic vinegar and the 1/4 cup of olive oil. Turn off the heat.
Puree the soup either using a hand held immersion blender or a regular blender.
If you’re using a blender, return the soup to the pot after your puree it. I always use my blender and then wipe down the pot before returning the soup to the pot, that way there are no chunks of onion or tomatoes in there.
If you’re using a blender, return the soup to the pot after your puree it.
Taste the soup and add a splash more balsamic or salt to taste. Keep warm until ready to serve. Below is the finished product, doesn’t it look yummy?
The kids rated this soup a 10+ and Zoe begged me to serve it to her for lunch the next day. I packed some for her along with a popover and some fruit.
This tomato soup is a bit sweeter than my creamless tomato soup, and tastes so fresh, because honestly all the ingredients are fresh. You will also have to convince yourself and your guests that there is no cream in this soup, because it tastes so creamy.
My kids were never big soup fans till I started cooking them more. I think it takes a while for kids to get use to soups. Soups are one of those dishes that look intimidating, but honestly, they are one of the easiest dishes to make.
My favorite way to enjoy this soup is with some avocado and heirloom tomato toast!
Sometimes it’s good to be “old school” and pair it with a grilled cheese or cheese quesadilla!
Sometimes a great grilled cheese with roasted broccoli is the perfect paring!
I also love pairing this soup with half of a bagel topped with cream cheese and an heirloom tomato. Delish!
If you love summer soups and heirloom tomatoes, then you have to try my heirloom tomato gazpacho! It’s the perfect soup to serve on a hot summer day, as it’s a cold soup and only takes 30 minutes to make. Just chop up the ingredients and toss them a blender! Easy peasy!