When summer brings peak-season heirloom tomatoes to farmers markets, heirloom tomato soup is the ultimate way to celebrate them. These aren't ordinary tomatoes—they're flavor bombs with complex sweetness, wine-like acidity, and nuanced depth that commercial tomatoes simply can't match. This soup lets them shine.
The recipe is intentionally minimal. Great heirloom tomatoes need little else—just gentle roasting to concentrate their flavors, quality olive oil, fresh basil, and a finishing touch of flaky sea salt. This is farm-to-table cooking at its purest and most delicious.
Why Heirloom Tomatoes?
Heirloom tomatoes are open-pollinated varieties passed down through generations, selected for flavor rather than shelf life or transport durability. Each variety has unique characteristics—Cherokee Purple's wine-like depth, Brandywine's sugary sweetness, Green Zebra's bright tartness. Using a mix creates the most interesting, complex soup.
Choosing Your Tomatoes
- Cherokee Purple: Deep, rich, almost smoky with wine-like notes.
- Brandywine: Classic heirloom sweetness, full and round flavor.
- Black Krim: Earthy, slightly salty, complex.
- Green Zebra: Bright, tangy, citrus-like acidity.
- Mortgage Lifter: Mild, meaty, excellent base flavor.
- Mix them: Combine 3-4 varieties for the most interesting soup.
Step-by-Step Guide
- Roast the tomatoes. Halving and roasting at 375°F caramelizes natural sugars, concentrates flavor, and makes peeling unnecessary.
- Build minimal aromatics. Just shallot and garlic—enough to support without overwhelming the tomato stars.
- Blend smooth. Include every drop of roasting juices for maximum flavor.
- Finish carefully. Sherry vinegar brightens everything. Sugar only if needed. Let quality olive oil and sea salt do the rest.
The Finishing Touch
This soup deserves your best olive oil drizzled generously on top—something fruity and peppery that you'd enjoy dipping bread into. Flaky sea salt (Maldon or similar) adds crunch and controlled salinity. Fresh basil torn at the last moment provides aromatic perfume. These finishing elements elevate a simple soup to restaurant-worthy.
Serving Suggestions
Serve in warmed bowls to maintain temperature. A swirl of crème fraîche adds elegant richness if desired. Crusty bread or grilled sourdough for dipping is essential. For a special occasion, serve in shot glasses as an elegant appetizer course.
Variations
- Creamy version: Swirl in crème fraîche or mascarpone for richness.
- Gazpacho-style: Serve chilled for hot summer days.
- With burrata: Top with torn burrata for a stunning presentation.
- Herb variations: Try oregano, thyme, or tarragon instead of basil.
Timing is Everything
This soup is a summer celebration. Off-season heirloom tomatoes lack the flavor that makes it special. Make it when local tomatoes are at peak ripeness—that brief window when they're so fragrant you can smell them from across the room. That's when this recipe shines brightest.
Heirloom Tomato Soup
Peak-season tomatoes with minimal embellishment.
Nutrition per Serving
Ingredients
Instructions
- Roast tomatoes. Halve, place on baking sheet, drizzle with 2 tbsp oil. Roast at 375°F 20 minutes.
- Sauté aromatics. Cook shallot in remaining oil 3 minutes. Add garlic 1 minute.
- Combine. Add roasted tomatoes with juices and broth. Simmer 10 minutes.
- Blend. Puree smooth. Add sherry vinegar.
- Serve. Drizzle with best olive oil, fresh basil, flaky salt.
Recipe Notes
- Use peak-season tomatoes for best results.
- Mix multiple heirloom varieties for complex flavor.
- Vegan and gluten-free as written.
Frequently Asked Questions
What are heirloom tomatoes?
Heirloom tomatoes are open-pollinated varieties passed down through generations, prized for complex flavors and beautiful colors. Unlike commercial tomatoes bred for shelf life, heirlooms prioritize taste—sweet, tangy, earthy, and wine-like notes vary by variety.
Which heirloom varieties are best for soup?
Any ripe heirlooms work beautifully. Cherokee Purple offers wine-like depth, Brandywine provides sweet richness, Green Zebra adds tangy brightness, and Black Krim contributes smoky notes. Using multiple varieties creates the most complex soup.
Can I make this soup in winter?
Heirloom soup is best in summer when tomatoes are at peak. Off-season heirlooms lack the flavor that makes this soup special. For winter, use quality canned San Marzano instead and adjust the recipe for a classic roasted tomato soup.
Why roast the tomatoes?
Roasting concentrates flavors and adds caramelization that deepens the soup's complexity. It also softens tomatoes perfectly for blending and brings out natural sweetness—especially important with some acidic heirloom varieties.
How do I store heirloom tomato soup?
Refrigerate for up to 4 days. This delicate soup is best fresh but can be frozen for 2 months. Fresh tomato soups lose some vibrancy when frozen compared to canned tomato versions.