Nothing says comfort quite like a warm bowl of rich and creamy tomato soup. Our homemade heirloom tomato soup is bursting with the vibrant flavors of ripe heirloom tomatoes, fresh basil, and a hint of heat from jalapeños. Perfect for a cozy night in or as a starter for your favorite meal, this easy tomato soup recipe is sure to become a family favorite.
I went to Underwood farms with friends over the weekend and had such a great time. But it was so windy, we were fighting for our lives. Wind -1 ……Lola & Friends – 0…….But that didn’t deter us from checking out their amazing fresh produce. I absolutely fell in love with these little red Jalapeños and heirloom tomatoes which ultimately inspired this dish.
For the grilled cheese I baked my own bread because I’m extra but you can totally use an artisan or any rustic bread of your choice. Check out my Easy Artisan Bread Recipe. It’s literally only four ingredients and super easy.
For the cheese, we are using a smoked cheddar, fontina, and gruyere with a pesto spread. The results are mind blowing! I made my own pesto using a mortar and pestle but you can totally buy pesto or use a food processor to make it.
Tomato Soup & Pesto Grilled Cheese Video
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Why You’ll Love This Heirloom Tomato Soup Recipe
Fresh Ingredients: Made with juicy heirloom tomatoes and fresh basil for a vibrant flavor.
Creamy Texture: Enhanced with heavy cream and butter for a smooth, luxurious mouthfeel.
Spicy Kick: Jalapeños add just the right amount of heat to elevate the soup.
Easy to Make: Simple steps with readily available ingredients make this an accessible recipe for any home cook.
Versatile: Perfect on its own or paired with a grilled cheese sandwich, crusty bread, or a fresh salad.
Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
Tomato Soup
- ½ cup heavy cream
- 1.25 lbs (8) heirloom tomatoes
- 2 baby red jalapeños or 1 green jalapeeno, seeds removed
- 6 large basil leaves
- 1 large yellow onion, diced
- 1 garlic bulb or 8 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tsp onion powder
- 1 tbsp Italian Soffritto (Trader Joe’s) or Italian seasoning
- 1 tsp salt (more to taste)
- 2 tbsp butter
- 28 oz can San Marzano crushed tomatoes
- 2 tbsp butter
Pesto
- 1 garlic clove
- Pinch of salt 1/4 tsp
- 1 tbsp pine nuts
- 1 cup basil
- ¼ cup grated Parmigiano Reggiano
- 2 tbsp olive oil
Grilled Cheese
- 2 slices of artisan or rustic bread
- ½ cup smoked cheddar
- ½ cup fontina cheese
- ½ cup gruyere
- 1 tbsp butter
- 2 tbsp pesto
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
Tomato Soup
- Preheat your oven to 375F.
- Im using 8 heirloom tomatoes or about 1.25 lbs. You’ll want to pick the best in season tomatoes. I caught these right in time. Chop your tomatoes into quarters.
- Im using my cute little Jalapenos but you can substitute with 1 regular green jalapeno or none if you prefer no spice. Keep in mind that red jalapenos are spicier than the green ones. This is because the green ones are picked earlier in the ripening process. I’m removing the seeds to keep the spice level mild.
- Roughly chop 1 large yellow onion. I set about 1/4 cup aside for later on. Chop the top of your garlic bulb as we will be baking it whole. Place your garlic, tomatoes, peppers, onions (reserve 1/4 cup for later )and basil. Top with your salt, smoked paprika, pepper, and olive oil and bake for 45 minutes to an hour.
- Once your veggies are done, add your butter to a pan and saute your reserved onions until aromatic. Add in your veggies, crushed tomatoes, sugar, chicken broth, Italian soffrito and simmer for 10 minutes.
- Combine using an emulsion blender or blender. Add in your heavy cream.
Pesto
- I’m making just enough pesto for my one grilled cheese but feel free to double or triple this recipes. I’m using 1 clove of my grilled garlic and 1 TBSP of roasted pine nuts, and a pinch of salt
- Crush your pine nuts until a paste is formed.
- Roughly chop your basil and add to the paste, followed by the cheese and olive oil.
Grilled Cheese
- Grate your cheeses.
- Top your slices of bread with your pesto and cheese.
- Add butter to a pan on medium heat, and add in your sandwich. Flip over once brown and serve!
Substitutions and Variations
Vegetarian Option: Use vegetable bouillon instead of chicken bouillon if desired.
Dairy-Free: Substitute heavy cream with coconut milk or a plant-based cream for a dairy-free version.
Extra Veggies: Add carrots or celery during the sauté step for added nutrition and flavor.
Herb Variations: Experiment with different fresh herbs like thyme or rosemary for a unique twist.
What to Serve with Heirloom Tomato Soup
Grilled Cheese Sandwich: The classic pairing for any tomato soup.
Crusty Bread: Serve with warm, crusty bread or garlic bread for dipping.
Salad: A fresh green salad with a tangy vinaigrette complements the rich soup.
Roasted Vegetables: Add some basil roasted veggies on the side for a balanced meal.
FAQ
Can I use different types of tomatoes for this soup?
Yes, you can use any ripe tomatoes such as Roma or plum tomatoes if heirloom tomatoes are not available. However, heirloom tomatoes provide a unique depth of flavor.
Can I make this soup ahead of time?
Absolutely! This tomato soup tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stove over medium heat, adding a splash of cream or milk to restore the creamy texture.
Can I adjust the spice level?
Yes, you can add more jalapeños or include some red pepper flakes if you prefer a spicier soup. For a milder version, reduce or omit the jalapeños.
Can I use fresh basil instead of dried Italian seasoning?
Fresh basil adds a bright flavor, but if you prefer, you can use dried herbs like oregano and thyme as part of the Italian seasoning.
Tomato Soup & Grilled Cheese
Ingredients
Tomato Soup
- 8 heirloom tomatoes or 1.25 lbs
- 2 baby red jalapenos or 1 green jalapeno seeds removed
- 6 large basil leaves
- 1 large yellow onion
- 1 garlic bulb or 8 cloves
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tsp onion powder
- 1 tbsp Italian Soffritto trader joes or italian seasoning
- 1 tsp salt more based on your salt preference
- 2 tbsp butter
- 28 oz can San Marzano crushed tomatoes
- 2 tbsp butter
- ½ cup heavy cream
Pesto
- 1 garlic clove
- Pinch of salt ½ tsp
- 1 tbsp pine nuts
- ½ cup basil
- ¼ cup grated Parmigiano Reggiano
- 2 tbsp olive oil
Grilled Cheese
- 2 slices of artisan or rustic bread
- ½ cup smoked cheddar
- ½ cup fontina cheese
- ½ cup gruyere
- 1 tbsp butter
- 2 tbsp pesto
Instructions
Tomato Soup
- Preheat your oven to 375F.
- Im using 8 heirloom tomatoes or about 1.25 lbs. You’ll want to pick the best in season tomatoes. I caught these right in time. Chop your tomatoes into quarters.
- Im using my cute little Jalapenos but you can substitute with 1 regular green jalapeno or none if you prefer no spice. Keep in mind that red jalapenos are spicier than the green ones. This is because the green ones are picked earlier in the ripening process. I’m removing the seeds to keep the spice level mild.
- Roughly chop 1 large yellow onion. I set about 1/4 cup aside for later on. Chop the top of your garlic bulb as we will be baking it whole. Place your garlic, tomatoes, peppers, onions (reserve 1/4 cup for later )and basil. Top with your salt, smoked paprika, pepper, and olive oil and bake for 45 minutes to an hour.
- Once your veggies are done, add your butter to a pan and saute your reserved onions on medium heat until aromatic. Add in your veggies, crushed tomatoes, sugar, chicken broth, Italian soffrito and simmer on medium low for 10 minutes.
- Combine using an emulsion blender or blender. Add in your heavy cream.
Pesto
- I’m making just enough pesto for my one grilled cheese but feel free to double or triple this recipes. I’m using 1 clove of my grilled garlic and 1 TBSP of roasted pine nuts, and a pinch of salt
- Crush your pine nuts until a paste is formed.
- Roughly chop your basil and add to the paste, followed by the cheese and olive oil.
Grilled Cheese
- Grate your cheeses.
- Top your slices of bread with your pesto and cheese.
- Add butter to a pan on medium heat, and add in your sandwich. Flip over once brown and serve!
