Make Ahead

Blended Heirloom Tomato Soup with Basil

July 30, 2010
2 Ratings
  • Serves 1-2
Author Notes

While I like traditional cooked tomato soup as much as the next person, I think this raw tomato basil soup is even better, especially when you can make it with seasonal organic tomatoes. It’s a bit like a gazpacho, but with a paired down list of ingredients. It’s also easier to make than most gazpacho recipes. I grow a very large variety of heirloom tomatoes in my garden, so I like to mix different colored tomatoes in this soup. A combination of red and yellow tomatoes yields a soup that looks remarkably similar to a cream-based one. - WinnieAb —WinnieAb

Test Kitchen Notes

A very simple and lovely soup, especially with the avocado on top. - Cecilia —The Editors

What You'll Need
  • 4 large heirloom tomatoes
  • 1 Tb. bottled sun-dried tomatoes in oil (or 3 sun-dried tomatoes, soaked in warm water to hydrate for 15-20 minutes, and then drained plus 2 tsp. olive oil)
  • 1 cup loosely packed fresh basil leaves
  • 1/4 tsp. sea salt
  • additional fresh basil and diced avocado for garnish- optional
  1. Place all ingredients, except those for the garnish, in a blender (I use a "Blendtec") and process until fairly smooth. If you want it to be completely pureed, blend away until it’s the consistency you like; I personally prefer it to retain some texture. Pour into bowl(s) and add diced avocado and additional fresh basil to garnish, if desired. Serves 1-2; I can easily eat this whole recipe myself.

See what other Food52ers are saying.

  • vivisue
  • dymnyno
  • drbabs
  • WinnieAb
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

6 Reviews

vivisue August 5, 2010
Oh, Winnie! Tomato Soup - the ultimate comfort food for me! Can't wait and, judging by ellenl's comments, I'd better make a double batch so my husband can have a fighting chance at getting a taste! LOL! Wonderful!
WinnieAb August 6, 2010
Thanks, friend!
dymnyno August 3, 2010
Quick question (your soup looks and sound delicious) What are the flavors of different colored, zebra, black, burgundy...what do you taste? Does the color make a difference?
WinnieAb August 3, 2010
Hi Dymnyno,
The different colored heirlooms do have subtle taste differences. I generally use very ripe yellow and red tomatoes, because they taste the most, well, tomato-like! Green tomatoes are a bit tart, so I wouldn't necessarily use those. But you can use your favorite(s), whatever the color, just as long as they are very ripe!
ellenl August 2, 2010
This was just wonderful and I ate the whole batch myself! Thanks so much. And what a bonus that it's so quick and easy to make.
drbabs July 31, 2010