Savor the sweetness of summer with this heirloom tomato soup that’s anything but ordinary. Bursting with ripe tomatoes, caramelized onions, and a swirl of cream, it’s slow-simmered to bring out rich, savory depth in every spoonful. Topped with crispy fried basil and a sprinkle of feta, this vibrant soup is a celebration of peak-season produce. Fresh, flavorful, and perfect for cozy nights or casual dinner parties. If you’re swimming in summer tomatoes, this recipe is your new go-to.
What are Heirloom Tomatoes?
Heirloom tomatoes are open-pollinated varieties passed down through generations for their exceptional flavor, vibrant colors, and unique shapes. Unlike mass-produced hybrids, heirlooms are prized for their rich taste and natural diversity—making them a favorite for summer salads, sauces, and soups.
Heirloom Tomato Soup
- Yield: Makes 5 quarts 1x
Description
This combination of tender heirloom tomatoes dusted with feta and fried basil and flooded with a savory soup cooked low and slow, melts across the palette. It’s pure sunshine.
Ingredients
Heirloom Tomato Soup
- 1 large onion, diced
- ¼ cup olive oil
- 6 cloves garlic, chopped
- 12 heirloom tomatoes, chopped
- Salt and pepper, to taste
- 5 ½ cups water
- 1 cup loosely packed basil leaves
- 1 cup heavy cream
Fried Basil
- 1 qt salad oil
- 1/2 lb basil, picked
- ½ tsp salt
Basil Oil
- 1 qt salad oil from fried basil
- ½ tsp salt
- 1 500 mg vitamin C tablet
- 1/2 lb basil, picked
Instructions
Heirloom Tomato Soup
- In a large saucepan or stockpot, sauté the onions in the olive oil until tender. Add the garlic and cook for about 1 minute longer and then add the tomatoes. Season at this point with salt and pepper. Allow the tomatoes, onions, and garlic to cook over low heat until the tomatoes begin releasing water and break down, approximately 1 hour.
- Stir in the water, bring to a simmer and then reduce heat and allow cooking for 2 hours. Season again with salt and pepper at this point. This will allow the flavor to build and the tomatoes to fully cook. Once the vegetables have had time to cook, remove from heat and place in a blender with basil, blending small batches at a time until completely smooth. Strain the soup through a chinois or sieve. Add the heavy cream and reheat to order.
Fried Basil
- Heat salad oil on the stove or in a small deep fryer to 325 degrees. Place the picked basil leaves in the hot oil and fry very briefly until crispy and translucent in appearance. Season with salt immediately after removing from the oil. Allow them to sit for 10 minutes before using. Cool and reserve the oil for basil oil.
Basil Oil
- Place the cold oil used for frying the basil in a blender with the salt and vitamin C and blend until salt and tablet are dissolved.
- Once dissolved, slowly start adding the picked basil to the oil, blending on high, until all the basil is incorporated. (If the basil isn’t the prettiest, add spinach to the oil to improve the color.)
- Remove the oil from the blender and strain through a coffee filter in a sieve.
Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth
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