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How to Make Heirloom Tomato Soup

Author Eric Samuelson


  • Heirloom tomatoes a mix of different varieties is best
  • 6 cloves garlic chopped
  • 2 cups chicken stock homemade would be best
  • Olive oil
  • Kosher salt & black pepper to taste
  • Your favorite fresh herbs optional
  • Heavy cream for serving


  • Slice your tomatoes into chunks. You don't need to be fancy.
  • Salt the tomatoes with kosher salt. This will start the seasoning process as well as help to bring out moisture in the tomatoes.
  • Lightly coat the bottom of the pot with olive oil
  • Dump the tomatoes into your pot.
  • Bring to a boil and reduce to a simmer.
  • When the tomatoes can all be broken down with a spoon, I like to puree it with a stick/immersion blender. I remove the pot from the heat for a minute, so I don't get hot liquid in my face.
  • I then run it through a food mill to make it really nice and smooth (I don't like chunky tomato soup!). You can skip that step.
  • Bring the tomatoes back to a boil and stir in your chicken stock.
  • Cook until the soup is your desire consistency.
  • Add salt and pepper to taste as well as any chopped fresh herbs.
  • For serving I like to have some heavy cream at the table to mix in. You could add a little sour cream instead if you like.


I like to save my leftovers in quart sized plastic bags to pop in the freezer to enjoy later.
Do not add any cream before freezing as you lose the impact of the cream when you freeze it in the soup. Any cream based soup I ever froze suffered when I re-heated it again. It's best to add your dairy at service time.