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Heirloom Tomato Soup

Throughout the late summer months I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. —Kimberly Danek Pinkson, San Anselmo, California
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    20 servings (5 quarts)


  • 1 large sweet onion, halved and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 12 medium heirloom tomatoes, quartered (about 8 pounds)
  • 1 large carrot, chopped
  • 1 cup fresh corn
  • 1/4 cup loosely packed basil leaves
  • 2 teaspoons sea salt
  • 5-1/2 cups reduced-sodium chicken broth
  • 1/3 cup heavy whipping cream


  • In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
  • Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
  • In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream.
Nutrition Facts
1 cup: 73 calories, 4g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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