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.
2baby red jalapenos or 1 green jalapenoseeds removed
6large basil leaves
1large yellow onion
1garlic bulb or 8 cloves
2tbspolive oil
2tbsppaprika
1tsponion powder
1tbspItalian Soffrittotrader joes or italian seasoning
1tspsaltmore based on your salt preference
2tbspbutter
28ozcan San Marzano crushed tomatoes
2tbspbutter
½cupheavy cream
Pesto
1garlic clove
Pinchof salt½ tsp
1tbsppine nuts
½cupbasil
¼cupgrated Parmigiano Reggiano
2tbspolive oil
Grilled Cheese
2slicesof artisan or rustic bread
½cupsmoked cheddar
½cupfontina cheese
½cupgruyere
1tbspbutter
2tbsppesto
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Instructions
Tomato Soup
Preheat your oven to 375F.
I'm 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.
I'm 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 saltCrush your pine nuts until a paste is formed.
Roughly chop your basil and add to the paste, followed by the cheese and olive oil. (see video)
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!