Hello hello! How have you been?! It’s been far too long, friends.
I know that I promised to come back once my thesis was finished and life had finally calmed down a bit, and that it’s now the end of October and few recipes have been shared.
You see, I meant well, but while life has somewhat slowed over the past couple of months, so has my creativity and desire to be in my kitchen. I think that after a year and a half of a very full schedule and little free time, I’ve just needed to throw schedules and plans away and just live life a little more freely. Even the most chaotic of weeks these past couple of months have felt serene in comparison to the many months that preceded them.
All of this is to say that I’m coming back! It’s just taking a little bit longer than expected.
So, let’s move on to Heirloom Tomato Soup. I developed this soup recipe thanks to the surge of heirloom tomatoes that came from my tiny backyard garden. From mid-August to late September, I was getting 5-6 heirloom tomatoes from my small plant at least once a week. That’s a lot of tomatoes for two people (especially two people who don’t really eat tomatoes raw).
What do you do with that many tomatoes?! Since I’m a big tomato soup lover, I knew that I needed to develop a good homemade tomato soup recipe. I raided my pantry and fridge for anything that I thought belonged in Heirloom Tomato Soup; minced, chopped, and measured ingredients; simmered and seasoned and tasted, and then seasoned and tasted again; and finally swirled in a bit of heavenly cream and nutty Parmesan.
The result was a warm and inviting pot of soup that was rich, flavorful, and velvety in texture. I was extra proud since I grew the tomatoes organically in my garden, plucked the basil from my windowsill plant, and got the garlic from my grandfather’s garden.
I’ve enjoyed feasting on a big bowl of this soup with a side of cheese focaccia from the bakery of one of my favorite grocery stores. Such a delicious combo! And since the soup comes together in under an hour and it’s so, so easy, it’s a great weeknight dinner option!
I hope that you enjoy it!
Check out some of my other favorite soup recipes here:
- 2 tablespoons olive oil
- 1 yellow onion, finely minced
- 4 garlic cloves, finely minced
- 2 cups low-sodium chicken broth* (or vegetable broth)
- 4 cups chopped cored heirloom tomatoes
- 1 tablespoon tomato paste
- ¼ cup chopped fresh basil leaves
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 2 teaspoons granulated sugar (or more to taste)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- a few dashes of your favorite hot sauce, if desired
- Additional julienned basil leaves for garnish
- In a large Dutch oven, sauté onion and garlic in olive oil over medium heat until fragrant and tender, 1-2 minutes.
- Add chicken broth, tomatoes, tomato paste, chopped basil, salt, pepper, and sugar. Stir and bring mixture to a boil. Reduce heat to a simmer and cook for 30 minutes.
- Remove from heat and blend soup to desired consistency using an immersion or stand blender.
- Stir in heavy cream, Parmesan, and hot sauce, if using. Adjust seasonings as desired. Serve immediately topped with chopped fresh basil.