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 without the cream.
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If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
Creamy Roasted Heirloom Tomato Soup
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.
You will need:
- Fresh tomatoes
- Hot sauce
- Salt and pepper
Actually, scratch that, you will most likely need some fresh crunchy bread on the side to take the dinner (or lunch) experience to the next level.
There is seriously nothing better than fresh bread and homemade soup.
How To Make Homemade Tomato Soup
This recipe really is so easy it will make you wonder why people bother to buy the canned stuff at all.
Simply chop your fresh tomatoes in half.
Don't bother with getting rid of the seeds, or blanching the tomatoes to get rid of the skin. This is a simple recipe, and we want to keep the steps needed to an absolute minimum.
Pop the chopped tomatoes onto a baking tray and under the grill (broiler in the US) with the skin facing up.
Grill them for 10 minutes until you get a good blister and char going on those tomato skins, really don't worry if they get a wee bit burnt.
It all adds to the flavor.
Flip them over and broil for another 10 minutes.
At this point they will be pretty squishy and watery.
Add all that goodness to a large pot and heat over medium heat for about 20 minutes, until the tomatoes have broken down and have a sauce-like consistency.
Add in some salt and pepper, perhaps a splash of hot sauce if it tickles your fancy, blend until smooth and then add back to the heat with the cream until heated through.
Can The Tomatoes Be Cooked On The BBQ/Grill?
Wow this gets confusing doesn't it.
In Australia we call the broiler the grill, and the grill the BBQ.
In the US you call the BBQ the grill and the grill the broiler....
These tomatoes can be cooked either way.
If you get brave you can do them outside on the grill, especially if you have a kamodo joe or green egg where you can add some extra smokiness for extra amazingness!
But for ease (and because the grill/BBQ takes forever) I just broil in the oven and the results are beyond delicious.
You do you.
Tips For Making The Best Homemade Tomato Soup
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.
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
- Fresh Heirloom Tomato Sauce
- Zesty Heirloom Tomato and Nectarine Salad
- Creamy Tomato Pasta Sauce from The Cooking Collective
Creamy Heirloom Tomato Soup
- 5 lbs tomatoes, cored
- 1 tbsp sea salt
- 1 tbsp coarsely ground black pepper
- 1 ½ cups heavy cream
- hot sauce, to taste
- Set the broiler (grill) to high. Pop the tomatoes on a baking try, cut side down, making sure they aren't touching each other. Pop them under the broiler (grill) for about 20 minutes, using tongs to flip them after the first ten minutes, so they get 10 minutes on each side. WATCH THEM, you want them to be charred but not completely burnt. A little bit of black is ok.
- Once charred, transfer the broiled (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 uncovered 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.
- Reduce heat, add the cream and simmer until the whole thing is heated through, about 5 mins. Serve straight away with a swirl of cream on top.