I like eating soup in the cooler weather—it’s great having a hot bowl of soup on a cold day, isn’t it? It just warms you right up! A friend of mine had shared this Heirloom Tomato Soup recipe with me from Taste of Home a while ago. It’s a really delicious recipe and just about everyone I know loves tomato soup!
This is a wonderfully thick, creamy soup—and the great thing is, it doesn’t have any cream in it, unless you choose to drizzle it with some cream before serving. It’s the veggies and seasonings that make the soup thick and creamy, because you blend or process the soup before serving. In addition to tomatoes, this soup also has onion, olive oil, garlic, carrot, corn, sea salt, and basil in it, so it’s very healthy! It also has chicken stock, but you could use vegetable stock if you want to make this vegetarian. I just made a few small changes to the original recipe. I give this tomato soup a big thumbs up! Hope you like it too! 🙂
Heirloom Tomato Soup
HEIRLOOM TOMATO SOUP by NancyC, adapted from Taste of Home
Makes 10 servings (about 2 1/2 quarts)
1 medium sweet onion, halved and thinly sliced
2 Tablespoons extra-virgin olive oil
3 cloves garlic, minced
6 medium heirloom tomatoes, quartered (about 4 lbs.)
1 medium size carrot, chopped
1/2 cup fresh corn (or use frozen corn, thawed)
1/4 cup loosely packed basil leaves
1 teaspoon sea salt
2 3/4 cups chicken broth (regular or reduced-sodium—or substitute vegetable broth)
Optional: 1/4 cup heavy whipping cream to drizzle for garnish
In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil, and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
In a food processor or blender, process soup in batches (to be safe, just fill your blender or processor about half full—if you overfill, the hot soup could overflow and possibly burn you). As you are processing the soup, you’ll need another bowl or container to put the processed soup in. When finished processing, return all the processed soup to your pot and heat through.
To serve, ladle into bowls and drizzle each serving with about 1/2 to 3/4 teaspoon heavy whipping cream, if desired. Each serving is about 75 calories.
Recipe from NancyC | nancy-c.com
Serving your soup in a teacup is a fun idea—especially if you love vintage teacups like I do! I love all kinds of soups, but tomato is one of my favorites! What’s yours?