When I came across these gorgeous heirloom tomatoes at my local organic market, I knew it was time for me to make some heirloom tomato soup magic happen. This tomato soup recipe is extra creamy and silky smooth. It has a rich flavour profile because of the delicious pesto and parmesan cheese additions. This is the kind of soup that tastes better and better the longer it sits in you fridge.
WHY HEIRLOOM TOMATOES?
Heirloom tomatoes are my favourite variety of tomatoes because they are rare to come by. They also come from heirloom seeds which are passed down from season to season. They are also open-pollinated by birds, insects, etc. This is also why they are much more expensive than other varieties, such as beefsteak or roma.
I love these tomatoes because of their unique shape, texture and colour variations. They also tend to be extra juicy and delicious.
For this recipe, I used a combination of both heirloom tomatoes and roma tomatoes. Because heirloom tomatoes have a tendency to be expensive, using a combination of tomatoes for your soup recipe can be the most cost effective option.
The key to making the most yummy tomato soup imaginable is ROASTING the tomatoes beforehand. Roasting the tomatoes allows the tomatoes to get soft and extra juicy. It really brings out more of the flavour.
Another tip for making your soup taste amazing is adding pesto. Tomato soup with pesto has become one of my favourite ways to make tomato soup.
SHARING IS CARING
As always, if you make this soup recipe, please remember to share it on social media and tag me @seasonshealings. I want to see your lovely creations!
Recipe adapted from Half Baked Harvest.
Creamy Heirloom Tomato Soup with Basil Pesto
- 6-8 heirloom tomatoes/roma tomatoes, diced
- 3 tbsp extra virgin olive oil
- 1 small onion, diced
- 3 tbsp fresh thyme leaves
- 1 cup organic whole milk
- 1/3 cup basil pesto, (homemade or store bought)
- salt & pepper, to taste
- parmesan cheese
- fresh basil leaves, for garnish
- Preheat oven to 425 degrees F.
- In a large roasting pan, add the diced tomatoes, onion, thyme leaves, olive oil and a sprinkle of salt and pepper. Roast for 30 minutes until vegetables become nice and soft.
- When vegetables are done roasting, transfer to a high speed blender like a Vitamix (can also use an immersion blender in a stock pot as well) and add the whole milk. Blend until soup is pureed.
- Transfer the soup to a stock pot and place the heat over low-medium. Stir in the basil pesto and add more salt & pepper to taste.
- To serve, add some parmesan cheese and garnish with a few basil leaves. Serve with a chunk of crusty bread!