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Garden Heirloom Tomato Soup

The Gourmet Gourmand
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish, Soup
Cuisine American
Servings 6 People


  • 3.5 lbs Ripe Heirloom Tomatoes cored, and roughly chopped
  • 1 small White or Spanish Onion thinly sliced
  • 3 cloves garlic smashed and peeled
  • 1 tsp Ground Cayenne Pepper (or to taste)
  • 3-4 tsp Kosher Salt (or to taste)
  • Black Pepper to taste
  • 3 slices White Sandwich Bread crusts removed, and roughly torn
  • 1/2 cup Extra Virgin Olive Oil divided + a few tablespoons for cooking the vegetables


  • Drizzle approximately 2 tablespoons of olive oil in a stock pot or dutch oven. Turn heat to medium high.
  • Add onions, smashed garlic, and chopped tomatoes. Season with about 2 teaspoons of kosher salt, cayenne (use less if nervous, but 1 tsp for me wasn't too hot), and black pepper, to taste. Cook until tomatoes start to release juices and begin to boil. Then cover and reduce heat. Simmer for about 15 minutes, or until onions and garlic are translucent and tomatoes are very mushy.
  • Add bread pieces and stir, letting them soak up the tomato juices.
  • Ladle about 1/2 of the tomato mixture to the blender. Place the lid on the blender and using a towel (preferably one you don't care too much about in the event of some splatter), cover the lid. Blend starting on low and gradually increase speed to high. At this point you can remove the vent for the blender without much risk of spatter. Slowly drizzle in 1/4 of olive oil. Mixture should emulsify and change color to a bright orange-red. Pour emulsified soup out into a separate pan or bowl.
  • Repeat the blender/olive oil emulsion step for the remaining soup.
  • Finally, pour all the soup back together. Taste and add 1-2 additional teaspoons of salt as needed as well as more pepper, if desired.
  • Garnish with diced fresh tomato, chives, and additional black pepper as desired.
Keyword fresh tomato, heirloom tomato, comfort food