This is not your mama’s canned tomato soup. This Creamy Heirloom Tomato Soup is on a completely different level and you will never ever go back. Use the best quality vine-ripened tomatoes you can find, heirlooms if they are available. And please please please don’t cheat and use milk, the taste explosion just won’t be the same.
Sometimes the simplest recipes are hands down the best. Letting produce shine for itself, especially when it is at the peak of it’s season just leads to incomparable flavors. This Creamy Heirloom Tomato Soup is definitely one of those recipes.
There are literally 4 ingredients in this heirloom tomato soup recipe, and you really don’t need anything else. Except maybe some fresh crunchy bread on the side, which will just take the dinner (or lunch) experience to the next level. There is seriously nothing better than fresh bread and homemade soup.
Get a good blister and char going on those tomatoes under the grill, and really don’t worry if they get a wee bit burnt. It all adds to the flavor. If you get brave you can do them outside on the grill, but for ease (and because the grill takes forever) I just broil in the oven and the results are beyond delicious.
If you can’t get your hands on heirlooms, then other fresh tomatoes would work just as well, just perhaps a little less sweet. The best alternatives to use are any vine-ripened tomatoes that you have in season. And please, for the love of all that is holy use real cream. Don’t try and sub in whole milk of half and half – the flavor just won’t be there and the soup won’t be anything special. And you WANT this soup to be something special, especially if you are showcasing some amazing heirlooms!
Looking for more soups to use up your seasonal produce? Check these out:
- One Pot Tortellini and Creamy Garlic Soup
- White Bean and Sausage Soup
- Glowing Pumpkin and Carrot Soup
- Healthy Cauliflower Soup with Carrot Cumin and Lentils
Creamy Heirloom Tomato Soup
- 5 lbs tomatoes, cored
- 1 tbsp sea salt
- 1 tbsp coarsely ground black pepper
- 1 1/2 cups heavy cream
- hot sauce, to taste
- Set the broiler to high. Pop the tomatoes on a baking try, cut side down, making sure they aren't touching each other. Pop under the broiler for about 10 minutes each side but WATCH THEM (using tongs to flip them after the first ten minutes). You want them to be charred but not completely burnt. A little bit of black is ok.
- Transfer the grilled tomatoes to a large saucepan. Add in the salt and pepper and a splash of hot sauce (I only add a little bit, as I am serving to kids, but do what works for your tastes).
- Cook over a medium heat for about 20 minutes, stirring frequently, until the tomatoes have reduced to a sauce-like consistency. Don't let them burn.
- Using either an immersion blender or transferring to a blender, blend the mixture until smooth. Return to the saucepan and adjust salt, pepper and/or hot sauce as needed.
- Add the cream and simmer until the whole thing is heated through, about 5 mins. Serve straight away.