heirloom tomato soup

Marin Mama dinner, family favorites, lunch, meatless meals, most popular recipes, Soups, summer meals 60 Comments

heirloom tomato soup

heirloom tomato soupHave you ever gone to a restaurant and had one of those dishes that stands out so much that you remember it and still crave it years later? Well, this soup is one of those dishes. My girlfriends and I went to Calistoga for a girls weekend a few years back, and we stayed at the Solage resort in Calistoga.  It was such a luxurious and fun filled weekend. The resort’s restaurant, Solbar, is hands down amazing.  Everything on its menu is seasonal, local, organic and just overall scrumptious. We all enjoyed a cup of their heirloom tomato soup and our taste buds were in heaven. We were in shock to learn that there wasn’t any cream in the soup, because it tasted so creamy.

This soup is vegan, pure and made with such simple and fresh seasonal ingredients. It’s creamy without the cream, and it honestly doesn’t taste like your typical tomato soup, as its sweeter and not acidic.  My kids and friends go crazy for this soup and can’t wait for heirloom tomato season each year, so we can make batches upon batches of this soup.Heirloom tomato soupThe only downside with this soup is that it’s a seasonal soup. Heirloom tomatoes are typically in season from July through the end of October, so I recommend making this soup now! It’s also a hot soup, which you may not be craving in the summer, but if you live in the Bay Area, you will have plenty of cool foggy nights in which to enjoy this soup.

As you can see, I love heirloom tomatoes! I adore topping them on avocado toast and pairing them with this soup. This is in my eyes the perfect summer dinner! #perfectsummerdinnerheirloom tomato soup with avocado and heirloom tomato toast

heirloom tomato soup:

recipe slightly adapted from Solbar at Solage Resort
makes 6 portions

  • 1 medium yellow onion, medium diced
  • 1/2 cup extra-virgin olive oil, divided – you will use 1/4 cup twice in the recipe
  • 1 bunch fresh basil
  • 5 sprigs of fresh thyme
  • 5 sprigs of fresh marjoram or fresh oregano – I couldn’t find fresh marjoram so I used oregano, as it’s a similar tasting herb
  • 2 garlic cloves, microplaned – see how to microplane garlic below in post
  • 5 overripe heirloom tomatoes, cored and cut into large chunks
  • 1/2 tablespoon salt
  • 1 teaspoon balsamic vinegar  – I usually add about 1 1/4 teaspoons

ingredients for heirloom tomato soupPrep all your ingredients.  Wash your herbs, chop up your onion, peel your garlic and core your tomatoes.

Not sure how to core a tomato? Check out the step-by-step photos below.coring a tomato

coring a tomato

Pretty simple, right?  Below are how your tomatoes should look when they are all cored.Chop up your tomatoes into large chunks.Take your bunch of basil, your 4 sprigs of thyme and 4 sprigs of oregano or marjoram, and tie them up together with some kitchen twine.  

I would actually loop the twine around a few more times than I did, and tie it in a tighter knot.The recipe asks for the garlic to be microplaned.  To microplane garlic, all you need to do is get a cheese or any small grater and rub the peeled garlic against it to grate it.Heat 1/4 cup olive oil, the diced onion and herb bunch in a dutch oven or soup pot over medium low heat, until the onion is soft, tender and translucent, but not browned.

You’re basically sweating the onion here.onions and basil bunch added to the potHere’s a photo of the softened onions and herbs.
softened onions and herbsStir in the garlic and then quickly add the tomatoes and 1/2 tablespoon of salt.Bring to a gentle simmer and cook for about 10-15 minutes, or until the tomatoes are broken down.  Make sure to occasionally stir the tomatoes.Once the tomatoes have broken down be sure to remove the herb bunch and compost them.

Stir in the 1-teaspoon of balsamic vinegar and the 1/4 cup of olive oil.  Turn off the heat.

Puree the soup either using a hand held immersion blender or a regular blender.

If you’re using a blender, return the soup to the pot after your puree it. I always use my blender and then wipe down the pot before returning the soup to the pot, that way there are no chunks of onion or tomatoes in there. 

If you’re using a blender, return the soup to the pot after your puree it.pureed heirloom tomato soupKeep warm until ready to serve.  Below is the finished product, doesn’t it look yummy?The kids rated this soup a 10+ and Zoe begged me to serve it to her for lunch the next day.  I packed some for her along with a popover and some fruit.This tomato soup is a bit sweeter than my creamless tomato soup, and tastes so fresh, because honestly all the ingredients are fresh.  You will also have to convince yourself and your guests that there is no cream in this soup, because it tastes so creamy.

My kids were never big soup fans till I started cooking them more. I think it takes a while for kids to get use to soups.  Soups are one of those dishes that look intimidating, but honestly, they are one of the easiest dishes to make.

My favorite way to enjoy this soup is with some avocado and heirloom tomato toast!  heirloom tomato soup with avocado and heirloom tomato toastSometimes it’s good to be “old school” and pair it with a grilled cheese or cheese quesadilla!  heirloom tomato soup with quesadillaSometimes a great grilled cheese with roasted broccoli is the perfect paring!grilled cheese with roasted broccoliI also love pairing this soup with half of a bagel topped with cream cheese and an heirloom tomato. Delish!If you love summer soups and heirloom tomatoes, then you have to try my heirloom tomato gazpacho!  It’s the perfect soup to serve on a hot summer day, as it’s a cold soup and only takes 30 minutes to make. Just chop up the ingredients and toss them a blender!  Easy peasy!heirloom tomato gazpacho

5 from 1 reviews
heirloom tomato soup
 
Author:
Serves: 6 servings
Ingredients
  • 1 medium yellow onion, medium diced
  • ½ cup extra-virgin olive oil, divided - you will use ¼ cup twice in the recipe
  • 1 bunch fresh basil
  • 5 sprigs of fresh thyme
  • 5 sprigs of fresh marjoram or fresh oregano - I couldn't find fresh marjoram so I used oregano, as it's a similar tasting herb
  • 2 garlic cloves, microplaned - see how to microplane garlic below in post
  • 5 overripe heirloom tomatoes, cored and cut into large chunks
  • ½ tablespoon salt
  • 1 teaspoon balsamic vinegar - I usually add about 1¼ teaspoons
Instructions
  1. Wash your herbs, chop up your onion, peel your garlic and core your tomatoes. Not sure how to core a tomato? Check out the step-by-step photos in my original post.
  2. Chop up your tomatoes into large chunks.
  3. Take your bunch of basil, your 5 sprigs of thyme and 5 sprigs of oregano or marjoram, and tie them up tightly together with some kitchen twine.
  4. To microplane garlic, all you need to do is get a cheese or small grater and rub the peeled garlic against it to grate it.
  5. Heat ¼ cup olive oil, the diced onion and herb bunch in a dutch oven or soup pot over medium low heat, until the onion is soft, tender and translucent, but not browned. You're basically sweating the onion here.
  6. Stir in the garlic and then quickly add the tomatoes and ½ tablespoon of salt.
  7. Bring to a gentle simmer and cook for about 10-15 minutes, or until the tomatoes are broken down. Make sure to occasionally stir the tomatoes.
  8. Once the tomatoes have broken down, be sure to remove the herb bunch and compost them.
  9. Stir in the 1-teaspoon of balsamic vinegar and the ¼ cup of olive oil.
  10. Turn off the heat.
  11. Puree the soup either using a hand held immersion blender or a regular blender.If you're using a blender, return the soup to the pot after your puree it. I always use my blender and then wipe down the pot before returning the soup to the pot, that way there are no chunks of onion or tomatoes in there.
  12. Keep warm until ready to serve.
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Comments 60

  1. Crisanta

    I can’t believe you found this recipe! I can’t wait to try it. My boyfriend and I just got back from Solage/Solbar and they are serving the most incredible cold corn soup this summer. We asked the waitress how they make it and apparently they use no cream and somehow incorporate all parts of the corn into the dish! Simply Amazing.

    1. Jacquelyn Grandy

      Hi Crisanta. That corn soups sounds amazing. I will see if I can find it online. I thought it was hilarious that I found this recipe on pinterest of all places. Solage is all vegan restaurant now from what I understand. I am itching to go back there with my husband, as I have not been back since that trip with my girlfriends, lame, I know.

  2. l o v e l y t h i n g s

    Jackie,
    This looks so good and your photos are gorgeous! The soup looks so rich and creamy…like it would have a cup of heavy cream…I love that it doesn’t! I’ve been reading so much about vegan diets…this has all the flavor and texture without all the bad stuff! I’m making this on Saturday after a trip to the farmer’s market!
    xo
    annie

    1. Jacquelyn Grandy

      Thanks Annie. I’m slowly adding more vegan and vegetarian foods to our weekly menu. I really enjoy “whole foods” vegan cooking and not the processed vegan stuff like the vegan cheese and vegan substitutes for meat. I am finding more and more soup recipes that don’t incorporate cream, but really taste creamy. It has opened up a whole new world for me.

  3. l o v e l y t h i n g s

    Jackie,
    This looks so good and your photos are gorgeous! The soup looks so rich and creamy…like it would have a cup of heavy cream…I love that it doesn’t! I’ve been reading so much about vegan diets…this has all the flavor and texture without all the bad stuff! I’m making this on Saturday after a trip to the farmer’s market!
    xo
    annie

  4. Sue/the view from great island

    I’m so glad you posted this, I’ve wanted to make tomato soup with heirloom tomatoes all summer long, but other tomato ideas kept getting in the way! I love how the multicolored tomatoes turn that golden color when they’re all cooked and blended. I can’t wait to taste this!

  5. Averie @ Averie Cooks

    This is just gorgeous and I’ve been trying to find a minute to comment all day! Okay so when I was pregnant I was so.sick. Morning sickness was an all day, every day affair. The only things I wanted were white carbs and the tomato soup from get this..of all places…Nordstrom Cafe. They have the BEST tomato bisque soup I’ve ever eaten and I ate so much of it when I was pregnant from their cafe. A pricey little habit. I recreated the recipe (but lost it!) and from the looks of this soup, I think you’re probably pretty close! The next time you’re near a Nordstrom, go in there and ask for even a taste of their soup. Would love to hear how the Solage compares to the Nordstrom and how they compare to yours.

    Just beautiful pics, too!

    1. Jacquelyn Grandy

      Hi Averie. So funny that you craved white carbs and tomato soup of all things. I craved believe it or not, taco bell tacos and fettuccini alfredo? That was 13 years ago, so I cut myself some slack. I will definitely try their soup when they get the cafe up and running. Our local Nordstrom is going through a major renovation. I bet if you go on-line and try and search for the recipe, you will find it. I found this soup in pinterest of all places!

  6. Em (Wine and Butter)

    Yum yum yum! I will definitely need to make this before I go back as heirloom tomatoes are NOT a thing in England. You know how crazy I am about your other tomato soup – but how Im also trying to not rely on bread too much – so this looks great. I actually made a HUGE batch of tomato miso soup to take to a friend of my mums who is currently having chemo. I turned out delicious but I needed to finish it with creme fraiche so Id love to try this dairy free one to compare. Cannot wait for tomorrow! xo

    1. Jacquelyn Grandy

      Hi Em! Yes, you have to try this soup before you go. It’s the best soup, and right up your alley. I love my creamless tomato soup, but this one is so much better and has such flavor from the heirloom tomatoes. It really doesn’t taste like traditional tomato soup. It’s sweeter and creamier. Maybe I should pick you up and bring you to my house for soup and salad tomorrow instead of going to lunch at a restaurant, but if I did that you would have to hang and pick up the kids from school. Not a fun afternoon for you! Can’t wait to see you!

  7. Wendy McKinley

    This soup has become a McKinley Family regular, I will be lost once heirloom season is done. We have been making this with grill cheese sandwiches. Its also good with some chicken apple sausage mixed in.

  8. Anonymous

    Sooooo delicious! and almost as important is it’s so easy and quick. Only thing I would change is that next time I am doubling the recipe. It dissappeared way too quickly! Actually I might make a huge batch and freeze it for later when we are missing all these wonderful heirlooms.
    Keep the great recipes coming Jackie!!!!

  9. Anonymous

    I tried and mine turned out bitter and not very good. I think my mistake is that the tomatoes were not totally ripe as the season is ending right now. I will try again, but make sure you use VERY ripe tomatoes. Thanks for the recipe. Great web site, and thank you.

    1. Jacquelyn Grandy

      Hi there! Sorry about the soup! It’s virtually the end of the season so I would wait try this soup again at the end of next summer, depending on where you live and when the tomatoes are ripe. I just made up another batch last week with some overripe tomatoes that I found and it was great, but you really have to pick through the produce right now, but yes, you need very overripe tomatoes. They need to be very soft and squishy in places.

      I hope the next time that you make the soup it turns out terrific for you!
      xoxo,
      Jackie

  10. Anonymous

    Just got a bunch of heirloom tomatoes from a friend and didn’t know what to do with it. Found your recipe online and made the soup last night….delicious and easy (esp with your step-by-step instructions and pictures). Thank you so much! – Valerie (Fremont, CA)

    1. Jacquelyn Grandy

      Hi Valerie! Thanks for letting me know how the soup turned out for you. I love hearing results. I just saw a batch of heirlooms at Whole Foods yesterday and was so tempted to make another batch, but I have 2 batches in the freezer already. If I see them tomorrow, I might just have to make up another batch. I’m glad you appreciate the step-by-step instructions. They are a lot of work to put together, but I know they help me, so I assume they help others as well.
      xoxo,
      Jackie

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  13. Keri H

    I just made this for dinner. It’s the first soup I’ve ever made from scratch and it is by far the best tomato soup I’ve ever tasted! Thank you so much for this recipe!

    1. Post
      Author
      jackiegrandy

      Awesome Keri! I’m so glad that you made your first homemade soup from my blog and that is was so successful for you, so exciting! I LOVE this soup and it is honestly my FAVORITE soup in the world. I’m so sad that heirlooms are out of season right now and can’t wait till August when I can make this soup again. Where do you live that you have heirlooms in season right now, Australia? Anyway, thanks so much for stopping by and letting me know how the soup turned out for you :) xoxo, Jackie

  14. Anonymous

    Yesterday I made this soup for lunch. It was amazing!! I used a combination of hot house, orange and yellow tomatoes since heirloom ones aren’t in season where I live. I can’t wait to make it with heirloom tomatoes when they are in season. I also added a few more cloves of garlic.
    It’s perfect on a cold winter’s day!
    Thanks for posting this recipe.
    Astrid

    1. Post
      Author
      jackiegrandy

      Hi Astrid! Wow, thanks for the tomato tip. My kids have been missing this soup since Heirlooms season is over here as well. I’m going to give those hot house tomatoes a try. You will love it with heirlooms. They have to be really ripe though, not firm. Have a great day Astrid :)

  15. Jen Anderson

    Heirlooms were on sale – I bought 4 and used them in this soup (with 1/2 an onion). It was great – thanks for putting the recipe online!

    1. Post
      Author
      jackiegrandy

      Hi Jen! Ok, I’m guessing you must be somewhere like Australia where heirlooms are in season right now, because they are no where to be found in my neck of the woods. I wish they were, but that’s just something for me to look forward to, right? I’m glad you made up the soup and loved it. I love hearing how people like a recipe, so thanks for commenting! Have a great weekend! xoxo, Jackie

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  19. Yvette

    On a quest to eat better I came across your website. I feel like I have struck gold. I have made several receipts and each one is a winner. Tonight I made the soup and popovers. There was not one drop left. My nine year old son was the first one to ask “is there cream in this?” My husband’s comment was “this is a very impressive soup.” It is such a great feeling to cook when your family loves the meals…thank you! The only thing I will do different next time is double the receipe.

    Yvette

    1. Post
      Author
      jackiegrandy

      Hi Yvette! Woo hoo! You made my night with your comment. I love that you made both the soup and the popovers and that they were both a huge hit with the family. I feel the same way as you, cooking a meal that my family devours and loves is the best feeling ever! It just makes you feel good as a mom :) Thanks so much for stopping by and letting me know how everything went! xoxo, Jackie

  20. Carmen Wolfe

    I decided to make this soup as a pre- celebration dinner for my bday.
    It was amazing ! The herbs and tomatoes made me get a second bowl.
    I added roasted red pepper and kicked it up with cayenne
    So it’s to spicy for my family but that’s ok bc then u do t have to share:)
    With a side of cheesy toast and a mango it was a perfect celebration.the pics were helpful and it was it fun to microplabr garlic

    1. Post
      Author
      jackiegrandy

      Hi Carmen! Yaay! I’m so happy to hear that you loved this soup. I also love that you added some roasted red pepper, I think I may have to give that a try sometime. Microplaning the garlic is always scary for me, as I’m afraid that I’m going to slice my finger, but I’m glad you enjoyed it :) Thanks for stopping by and letting me know how the soup turned out for you. xoxo, Jackie

  21. Emily3

    Wow, this is maybe the best soup I’ve ever made! I found your site when searching for a soup recipe to use up some heirloom / homegrown tomatoes (I’m growing 6 tomato plants) and I am just blown away by how good this tastes! I used 3 varieties in the soup — ones that were quite ripe and in danger of getting tossed soon. Aunt Ruby’s German Green, Lemon Boy, and Early Girl. I think this will be my go-to soup to make (and freeze) when I have extra tomatoes laying around. Thanks for sharing it, and I look forward to trying more of your recipes.

    1. Post
      Author
      jackiegrandy

      Hi Emily! It’s really good right? I felt the same way when I first tried it. I couldn’t believe that so much flavor could come from so few ingredients. I love that you’re growing your own tomatoes. That was something I was planning to do this spring, but I never got around to it. Maybe next spring :)
      You should try the grilled heirloom tomato bruschetta. It’s another wonderful way to make use of all those heirloom tomatoes you have. Anyway, I’m so happy to hear that the soup was a success and I can’t wait to hear what you make up next! :) xoxo, Jackie

      1. Anonymous

        I’ll look into the bruschetta recipe – thanks! I made popovers yesterday to go with the soup — delicious! My husband thought the soup had a lot of cream and was surprised at how healthy and tasty it was. FYI I am planning to try the chocolate cake and icing recipes you posted for my daughter’s upcoming birthday. They look great!

        If you want an easy way to grow tomatoes, check out the EarthBox container system at http://www.earthbox.com. I bought one last spring, then bought 2 more a week later, and this summer I now have 6! You can grow 2 tomato plants in a box, and they get huge. You have to stake the plants using something sturdy and tall, but the results have been incredible for me. I previously tried growing tomatoes in the ground and in regular containers, but with minimal success. The EarthBox has a water reservoir so it delivers a consistent, continuous level of moisture to the plant’s roots. It is a great system and I tell anyone who wants to grow tomatoes all about it.

      2. Emily3

        I’ll look into the bruschetta recipe – thanks! I made muffin tin popovers yesterday to go with the soup — delicious! My husband thought the soup had a lot of cream and was surprised at how healthy and tasty it was. FYI I am planning to try the chocolate cake and icing recipes you posted for my daughter’s upcoming birthday. They look great!

        If you want an easy way to grow tomatoes, check out the EarthBox container system at http://www.earthbox.com. I bought one last spring, then bought 2 more a week later, and this summer I now have 6! You can grow 2 tomato plants in a box, and they get huge. You have to stake the plants using something sturdy and tall, but the results have been incredible for me. I previously tried growing tomatoes in the ground and in regular containers, but with minimal success. The EarthBox has a water reservoir so it delivers a consistent, continuous level of moisture to the plant’s roots. It is a great system and I tell anyone who wants to grow tomatoes all about it.

        1. Post
          Author
          jackiegrandy

          Hi Emily! Wow, thanks for the link and info on the earth box containers. I will totally look into those, as I would need to do a container garden anyway. Our soil has too much clay in it.
          So happy that you made the popovers :) Isn’t it funny how the soup tastes so creamy but there is no cream. Each time I make up the soup, Zoe always comments about how creamy it is. Your daughter is going to LOVE that cake. My best girlfriend is making it up today for her son’s birthday tomorrow. Please email or comment if you have any questions for when making the cake. I hope it turns out fabulous for you :) xoxo, Jackie

  22. Greg

    Just made this with some fresh Heirloom Tomatoes and Basil from the farmers market – Its wonderful
    Perfect blend of flavors and so silky

    I just added some extra pepper to spice it up and a bit of hot sauce on top of my serving for some heat

    1. Post
      Author
      jackiegrandy

      Hi Greg. I’m so happy that you made and loved this soup, and you’re right that it’s really a perfect blend of flavors. It’s one of my all time fave soups. I love your addition of some spice to give it a kick. My hubby sometimes adds a bit of spice to his soup as well. :)

  23. Sarah

    Wow. I just made this recipe. Amazing. My four year old even had a little and agreed it was pretty tasty – and we know those little ones are tough critics. I stumbled across your website last week when someone emailed me the spaghetti squash taco recipe and since then I’ve made five of your recipes. I’ve loved every single one…I thought, this blog is written for me, it’s everything that I love (hear hear on the kale!)! Looking forward to keeping up with your posts and trying new recipes. I have two little guys and am always thinking of ways that we can try and eat together, healthily!

    1. Post
      Author
      jackiegrandy

      Hi Sarah! Yaay, first off I’m super psyched that you made and loved this soup and that your 4 year old liked it as well. Win win! I’m also psyched that you made 5 successful recipes from the blog as well. Give your friend a huge thank you from me for turning you onto the blog. I have a new kale pasta recipe coming up that your boys might like. It’s a cross between my lacinato kale salad and broccoli lemon pasta. The lemon helps take away the bitter flavor of the kale.

      Thanks so much for saying hi and for writing such a sweet comment. I’m so happy that you’re finding so many recipes to try and that you’re loving each and every one! That’s why I continue with this blog, for people like you, so thanks for making the recipes! Have a wonderful week! xoxo, Jackie

      1. Sarah

        Looking forward to the kale pasta recipe! The broccoli lemon pasta (including pine nuts) was a big success. My two year old did pick out the broccoli but that was expected. Best Chocolate Chip Cookies just came out of the oven. Fantastic.

        1. Post
          Author
          jackiegrandy

          Yaay Sarah! I’m psyched that all those recipes were successes. I’m sure that in a few years your two year old will be chomping away at the broccoli. My kids we’re not fans of broccoli till they were at least 4. I hope the cookies were tasty as well 😉

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  25. Kristin

    It always amuses me when people say “sounds wonderful,” but they haven’t made the recipe! I actually made this soup this morning – used five juicy heirloom pink brandywine tomatoes, walla walla white onions, late pink garlic and fresh oregano, thyme and basil, all from my garden. The soup is ABSOLUTELY DELICIOUS!! A few notes: my home grown garlic cloves are small and I didn’t want to scrape my knuckles on the grater, so I used my garlic crusher (Zyliss is the best one). Also, after pureeing, there were lots of seeds and pieces of skin in the soup, so I strained it, pushing everything thru the strainer but the most coarse bits. I am so excited about this recipe, because my heirloom plants are producing like crazy and I now have a wonderful use for the tomatoes that are lined up all over my kitchen counters. Can’t wait to freeze and serve when the weather turns cold! Thanks!!

    1. Post
      Author
      jackiegrandy

      Hi Kristin! I’m so happy to hear that you made and loved this soup! It’s one of my FAVES and I get so excited come heirloom season so I can just gobble this soup up. I end up pureeing my soup in my vitamix, so all of the seeds and skin get incorporated, so I’ve never strained them and honestly I’ve never noticed any seeds or skin in the soup. Enjoy those heirlooms! I love them! I keep saying each year that I’m going to grow some heirloom plants, but I never do, someday :) Have a wonderful week! xoxo, Jackie

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  28. Kyla Carlson

    I made this a couple of weeks ago with gorgeous tomatoes from my CSA. I have no idea if they are heirlooms, technically, but the soup was delish. This week I opted for a bag of “saucing tomatoes” from the choice table, and today I used up those tomatoes that were on their last legs and froze two quarts of soup for a cold, rainy day. (I live in WA, so we get plenty of those!) My onion, thyme, basil, and oregano all came from the farm as well. This soup is soooo yum and tastes so creamy, which I find so amusing! I paired it with popovers when I first served it, and then had a bowl of leftovers with a cheese quesadilla for lunch a couple of days later. Another winning recipe!! A million thank-yous!!!

    1. Post
      Author
      jackiegrandy

      Hi Kyla! I’m so glad you loved the soup, and you’re right that it’s ridiculous how creamy the soup tastes, yet there is no cream. People just have to make it themselves in order to believe it! I love that you paired it with popovers. My kids actually take the bottom portion of the popover and scoop out the soup with it. It tastes amazing! Thanks for letting me know how the soup turned out for you. I’m so happy to hear it was a success! Have a great week girl! xoxo, Jacquelyn

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