Heirloom tomato soup is a delightful blend of vibrant heirloom tomatoes, fresh herbs, and garlic - simmered to perfection. This comforting classic captures the essence of simplicity with its rich, smooth texture and balanced flavors. Enhanced with coconut milk, basil pesto, and fresh herbs, this heirloom tomato soup recipe will be one that you'll be making all year long!
For more cozy soups, try my creamy potato soup, tomato gnocchi soup and bacon cauliflower soup!
There's nothing like a big bowl of tomato soup to cozy up with on the couch, watching your favorite movie. Although tomato season is in the summer I make this soup year round and frankly, it's the best tomato soup you'll ever make.
It's thick, velvety and smooth, and full of aromatics which truly make this homemade tomato soup one of my favorite comfort foods.
I roast the tomatoes in the oven with onions and shallots and garlic and then blend them to release all of the juices. We're not adding any vegetable stock or chicken stock as this waters down that tomato taste.
Simply bring the soup to a gentle simmer, add in some coconut milk and basil and garnish homemade garlic croutons or enjoy with grilled cheese.
What is an heirloom tomato?
Heirloom tomatoes are a type of tomato that comes from seeds that have been passed down through generations. Unlike hybrid tomatoes, which result from the crossbreeding of different varieties, heirloom tomatoes are open-pollinated.
This means they are pollinated by natural mechanisms like wind, insects, or birds. Other than their beautiful crimped appearance, they have a beautifully rich flavor and complex flavors making this tomato perfect for tomato basil soup.
Ingredients
- Heirloom tomatoes: I love using heirloom tomatoes for tomato soup because they have a milder, sweeter depth of flavor that you just can't get with roma tomatoes or beefsteak tomatoes.
- Basil Pesto: when I tell you pesto brings everything together in a way that makes this soup irresistible - woooo! It will put you into a state of tomato bliss. The bright herby flavors really bring out all of the tomato's richness and it is SO good.
- Extra-virgin olive oil: we're using olive oil in both the soup and the homemade croutons - be sure to use a high quality olive oil that's cold pressed for best flavor.
- Tomato Paste: just a touch of tomato paste really enhances the flavors of thie delicious homemade soup.
- Unsweetened Coconut milk: use unsweetened coconut milk to make this heirloom tomato soup recipe nice and smooth. If you're looking for an ultra-rich flavor, you can use coconut cream - just make sure it is unsweetened!
- Fresh Herbs: it is utmost important to use fresh herbs for this recipe. I'm talking fresh basil leaves, thyme, and rosemary. These are our flavor enhancers and for the best results, fresh is best.
Substitutions
- If you're having difficulty finding heirloom tomatoes, you can use use san marzano tomatoes or vine ripened tomatoes. Although I prefer fresh tomatoes, canned tomatoes are also an option here - both make a delicious soup!
- Heavy cream is a great substitute for coconut milk that adds a lot of creaminess. If you don't have any coconut milk, this is a great alternative.
Pro Tips
- If you prefer a looser soup texture, try adding a ½ cup of vegetable stock while simmering the soup.
- Season generously with salt and taste as you go!
- When the tomatoes are finished roasting, you can use a regular blender to puree everything together. An immersion blender or high speed blender also work here as well.
- For a little spice kick, add a dash of red pepper flakes on top.
- To cut the acidity of the tomatoes, add in a tablespoon of sherry vinegar. This is an easy way to enhances the flavor while dropping the pH of the soup to make it easier to digest for those who may have heartburn.
How to make Tomato Soup
- Preheat oven to 425 degrees F. Place chopped bread onto a baking sheet and set aside.
- Over medium heat, pour extra virgin olive oil into an oven safe dutch oven or large pot. Allow the oil to warm. Combine shallots and onion and saute for 5 minutes, then add thyme, diced garlic cloves, and season with salt and black pepper. Cook for an additional 2-3 minutes, until fragrant. (Photo 1)
- Remove from the heat and add heirloom tomatoes. Cover with a lid and put into oven to roast for 25-30 minutes.
- Reduce the oven temperature to 375 degrees F and add the baking sheet with the bread into the oven and bake for 25 minutes, until hard and slightly browned.
- Once removed from the oven, the roasted tomatoes should be soft and juicy if pressed. Add everything into a blender along with the fresh basil leaves and blend until smooth.
- Pour mixture back into the dutch oven over low heat and add coconut milk and pesto, mix together until fully incorporated. Bring to a simmer and cook undercovered for 25 minutes, stirring occasionally. Add parmesan cheese and generously season with salt and pepper, taste and adjust as needed.
- Remove the baking sheet from the oven and place the bread into a large mixing bowl. In a food processor, add basil, rosemary, pesto, olive oil, garlic cloves, Parmesan cheese, salt and pepper. Pulse until chunky. Pour on top of the bread and toss to coat, ensure every piece is covered.
What to eat with Tomato Soup
My favorite way to enjoy this easy tomato soup recipe is with grilled cheese sandwiches or garlic croutons! Garlic bread is also a great pairing with this easy recipe. For some other hearty options, enjoy tomato soup with:
Recipe FAQs
Their rich, complex taste makes them ideal for creating vibrant salads, bruschettas, soups, and capreses. Additionally, their unique shapes, colors, and textures make heirlooms perfect for showcasing in dishes like tomato tarts, salsas, and homemade sauces.
Yes, heirloom tomatoes have a distinctive taste that set them apart from conventional tomatoes. Unlike standardized commercial varieties, heirlooms come in a wide range of tastes, including sweet, tangy, earthy, and even smoky. The unique combination of factors such as soil conditions, growing methods, and genetic diversity contributes to the complex and nuanced flavors of heirloom tomatoes.
The main difference between heirloom tomatoes and regular (or hybrid) tomatoes lies in their cultivation and genetic history. Heirloom tomatoes are open-pollinated varieties that have been passed down through generations, often for at least 50 years. Regular tomatoes are the result of controlled cross-breeding between two different tomato varieties to create specific traits such as disease resistance or uniform size. Hybrid tomatoes are often bred for commercial production and consistency in appearance.
Croutons, fresh herbs, crostini, freshly grated cheese, crumbled feta, crackers, a drizzle of olive oil, and toasted nuts or seeds are all great options for tomato soup toppings.
More Soup Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Heirloom Tomato Soup
Ingredients
- ¼ cup Olive Oil
- 1 Sweet Onion (chopped)
- 1 Shallot (chopped)
- 4 sprigs Fresh Thyme (stems removed)
- 4 cloves Garlic (diced)
- Salt and Pepper (to taste)
- 3 lbs Heirloom tomatoes
- 6 Basil Leaves
- 1 cup Unsweetened Coconut Milk
- ¼ cup Basil Pesto
- ½ cup Parmesan Cheese (freshly grated)
Garlic Croutons
- ½ Loaf Sourdough Bread (cut into chunks)
- 1 cup Parmesan cheese (freshly grated)
- 1 tbsp Basil Pesto
- 1 tbsp Fresh Rosemary
- 3 leaves Fresh Basil
- ¼ cup Olive Oil
- 4 garlic cloves (finely chopped)
- Salt and Pepper, to taste
Directions
- Preheat oven to 425 degrees F. Place chopped bread onto a baking sheet and set aside.
- Over medium heat, pour olive oil into an oven safe dutch oven and allow oil to warm. Combine shallots and onion and saute for 5 minutes, then add thyme, garlic, salt, and pepper and cook for an additional 2-3 minutes, until fragrant.
- Remove from the heat and add heirloom tomatoes. Cover with a lid and put into oven to roast for 25-30 minutes. Reduce the oven temperature to 375 degrees F and add the baking sheet with the bread into the oven and bake for 25 minutes, until hard and slightly browned.
- Once removed from the oven, the tomatoes should be soft and juicy if pressed. Add everything into a blender along with the fresh basil leaves and blend until smooth.
- Pour mixture back into the dutch oven over low heat and add coconut milk and pesto, mix together until fully incorporated. Bring to a simmer and cook undercovered for 25 minutes, stirring occasionally. Add parmesan cheese and generously season with salt and pepper, taste and adjust as needed.
- Remove the baking sheet from the oven and place the bread into a large mixing bowl. In a food processor, add basil, rosemary, pesto, olive oil, garlic cloves, Parmesan cheese, salt and pepper. Pulse until chunky. Pour on top of the bread and toss to coat, ensure every piece is covered.
Nutrition
By this time, the soup should be finished. Get a bowl and enjoy! 🙂
We loved this soup! It was so easy to make and delicious. My husband said it was the best tomato soup he ever had. Perfect for a rainy & cold day in Seattle.
I personally dislike tomato soup. But after making this recipe I asked my husband to rate it and he gave it 5 stars. "Best tomato soup I've ever had" were his exact words.