Fun fact about me: I don’t like sliced tomatoes but I love tomato soup! This heirloom tomato basil soup screams summer.
When I went to the Logan Square farmers market yesterday, there was a whole table of heirloom tomatoes and they looked incredible! I bought this one, which is called an accordian heirloom tomato. How gorgeous is this?
What are heirloom tomatoes best used for?
Ironically, not soup! These are best used as slices on BLT’s, chopped for bruschetta or with burrata. Because I don’t like sliced tomatoes, I used it to make this delicious soup. However, my tomato was on the acidic side, so I added carrots, jarred pasta sauce and a teaspoon of sugar to balance it out.
Ingredients Needed for Heirloom Tomato Basil Soup
- tomatoes – if you choose not to use heirloom tomatoes for this recipe (and I get it!) cherry tomatoes or roma tomatoes are a great substitute
- basil – fresh is best if you can use it
- pasta sauce – I know this is a weird ingredient, but it balances out the flavor of the fresh tomatoes
- cayenne pepper – I love a spicy kick, but if you want to leave it out, that’s perfectly fine
- broth – I used chicken broth, but to make this vegan, use vegetable broth
- tomato paste – this gives the soup a rich depth of flavor
Can you make soup creamy without dairy?
Yep! Two ways I make my soups creamy by using my Vitamix. You can blend at a higher speed and longer, which results in a very creamy soup. By adding just a tablespoon of cornstarch to the soup also aids in the creaminess of the soup. Be careful adding the hot soup to the blender too.
- 1.5 pounds tomatoes, chopped
- 3 tablespoons tomato paste
- 1/2 cup jarred marinara sauce
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon sugar*
- 3 cups chicken broth
- 1/4 cup fresh basil leaves
In a large pot, heat a tablespoon of oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped carrots and celery, and continue sautéing for another 5 minutes until they begin to soften.
Stir in the tomato paste and allow it to cook for 2-3 minutes, enhancing the depth of flavor.
Add the chopped tomatoes, marinara sauce, cayenne pepper, salt, and sugar. Cook for an additional 5 minutes, allowing the flavors to meld.
In a small bowl, whisk the cornstarch with a few tablespoons of chicken broth until smooth.
Gradually add the cornstarch mixture to the pot, stirring constantly. This will help thicken the soup.
Pour in the remaining chicken broth and bring the mixture to a gentle simmer. Simmer until the tomatoes, carrots and celery are fork tender - about 15 minutes. Using an immersion blender, carefully blend the soup until smooth and velvety. If you don't have an immersion blender, you can carefully transfer the mixture to a regular blender in batches and blend until smooth.
Stir in the fresh basil leaves and let them infuse their aromatic goodness into the soup for 2-3 minutes. Taste and adjust the seasoning if needed.
Garnish with additional fresh basil leaves for a burst of color and freshness.
Serve hot, alongside a slice of crusty bread or your favorite side.
Taste the soup before adding the teaspoon of sugar - I needed to balance the acidity of the tomatoes. As of the date of this publication, each serving is only 1 WW point. Click here for the WW link.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 1174mgCarbohydrates: 20gFiber: 5gSugar: 12gProtein: 4g