Chunky Heirloom Tomato & Basil Soup


Ambition. That would sum up my morning yesterday. I woke up (not early mind you) and decided to make this awesome tomato soup from Soup of the Day… awesome cookbook btw. There’s a seasonal soup recipe for every day of the year. This is one of my go-to’s, with some slight modification:

Chunky Heirloom Tomato & Basil Soup


3 Tbsp. olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 carrots, peeled and finely chopped

3 red heirloom tomatoes, coarsely chopped

3 yellow heirloom tomatoes, coarsely chopped

2 cups veggie broth

1 Tbsp. heavy cream (optional)

1/3 cup chopped basil

salt & pepper 

In a large, heavy pot, warm the oil over medium-high heat. Add the onion, garlic, and carrots and saute until very soft, about 5 minutes. Add the tomatoes and broth, stirring to combine, and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and let cool slightly.

Using a handheld immersion blender, puree about half of the soup, leaving it somewhat chunky. Add some cream if you feel like it (I don’t do dairy, so I leave it out). Stir in the basil, season to taste with salt and pepper, and serve.

I served the soup with ciabatta bread from Sonoma Market and marinated olives. There are no pictures of the soup because I was too busy eating to take pictures! 🙂


Do you grow your own tomatoes? This was my first year to grow some, and it was mostly successful. 1/7 of the tomatoes used from this recipe were from my garden! Haha. Hopefully more are on the way soon. Let me know if you try this recipe and what you think!


2 thoughts on “Chunky Heirloom Tomato & Basil Soup

  1. Linda

    On the subject of heirloom tomatoes……try a BAAT (Bacon, avacado, arugula and tomato) sandwich. It is heavenly. Substituting the arugula for the lettuce is genius.


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