• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Soups » Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup

Published: Aug 31, 2015 Modified: Apr 6, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

Sharing is caring!

12shares
  • Facebook
  • Twitter
  • Yummly 1
Hot soup of roasted tomato_PepperOnPizza.com

A bountiful supply of gorgeous heirloom tomatoes : in all shades of yellow and green, were the inspiration for this really tasty Roasted Heirloom Tomato soup. I had not seen, leave alone used, these tomatoes earlier, and they are so so tomatoey ( if that's a word), you really have to taste it to get the difference from the regular red hybrid varieties normally in use.

So what's a heirloom tomato- I had to check with good friend Wiki for this, and learnt that:An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. .. They are grown for a variety of reasons, such as historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste, which is widely perceived to be better than modern tomatoes. They do, however, have a shorter shelf life and are less disease resistant than most commercial tomatoes.

Some research suggests that the cultivators grow red tomatoes at the cost of the sweetness of the fruit, and that it was 'discovered that the mutation that promoted uniform ripening had also knocked out a gene needed for the full development of sugars in the fruit.' I can well agree with this, the heirloom tomato has to be bitten into for the taste to be believed! And the colours and shapes! I think I will be feasting on tomato salads every day, now!

To make the Roasted Heirloom Tomato Soup even more special, I added San Marzano tomatoes, cherry tomatoes, fresh herbs and almonds.

Volumes/ quantities of the ingredients are not very important in making this soup, the list below is only a suggestion. The mix of tomatoes should be at least twice the volume of bell peppers to bring out the full flavours of the tomatoes. Instead of yellow and pale green tomatoes, if you opt for pink, peach and orange tomatoes, substitute the yellow bell pepper for a red one.

The actual preparation and making of the  Roasted Heirloom Tomato soup is just about half an hour, the rest of the time is for the roasting and for cooling the soup before it is puréed.

Roasted Heirloom Tomato Soup

Soup of Roasted Heirloom Tomatoes, Yellow Bell Pepper, Onion, fresh Chives & Basil

Course: soups stews
Cuisine: American
Cook Time: 2 hours
Total Time: 2 hours
Servings: 2 serving
Author: Sujata Shukla
A bountiful supply of gorgeous heirloom tomatoes : in all shades of yellow and green, were the inspiration for this really tasty soup. I had not seen, leave alone used, these tomatoes earlier, and they are so so tomatoey ( if that's a word), you really have to taste it to get the difference from the
Print Recipe

Ingredients

  • 1 heirloom tomato - Yellow
  • 1 heirloom tomato - Pale Green
  • 6 cherry tomato - Yellow
  • 1 Sweet Bell Pepper - Yellow
  • 1 carrot
  • 1 San Marzano Tomato - Red
  • 1 onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp Chives - minced
  • 1 tbsp basil - minced
  • 2 cups stock
  • 1 tbsp almond - flakes
  • to taste salt
  • 1 tsp pepper - freshly ground

Instructions

  • Select firm tomatoes, not overly ripe ones. I have used large heirloom tomatoes, yellow and pale green in colour. If using smaller tomatoes, you may need to double the quantity to 4 pale coloured tomatoes each about the size of a tennis ball, instead of 2 heirloom tomatoes.
  • If a thick soup is preferred, reduce the stock to one cup and double the total volume of tomatoes.
  • If almond flakes are not available, blanch about 10 almonds, peel, and mince.
  • Preheat the oven to 190 deg Celsius (about 375 deg F)
  • Spray 2 baking trays with vegetable oil spray.
  • Chop the heirloom tomatoes into about 8 pieces each. Halve the cherry tomatoes. Quarter the San Marzano tomato. Lay them all cut side down on one baking tray, sprinkle olive oil on the pieces.
  • Halve and deeseed the bell pepper, slice each half into 2. Peel and halve the onion. Peel and dice the carrot or cut into rounds. Lay them all cut side down on the other baking tray and sprinkle olive oil. Add one clove of garlic with its peel intact.
  • Place the trays in the oven, and roast the tomatoes, for about 45 minutes and the pepper, carrot and onion for about 60 minutes or till they begin to char.
  • Remove the trays from the oven and quickly transfer the tomatoes and the other vegetables into a separate bowl each, and cover with cling wrap. Peel the larger tomatoes and the pepper when cool enough to touch. Cut away any charred parts. Slice the onion.
  • Heat the oil, add chives and basil. Sauté for about a minute.
  • Add the sliced onion, crush the garlic and sauté for 2 minutes on medium flame, taking care not to let the onions burn.
  • Add the carrots, sauté for 2-3 minutes.
  • Add the peeled tomatoes and peppers and the cherry tomatoes. Sauté on low flame for 5 minutes, stirring frequently. Add fresh ground pepper and salt to taste.
  • Add the stock. Bring to a boil and then simmer for 10 minutes.
  • Remove from the stove and allow to cool.
  • Purée in small batches in a mixer or food processor, as the soup may splash when the mixer is being run.
  • Set the puréed soup back on the stove, bring to a boil and simmer for 5 minutes.
  • Serve hot garnished with almond flakes and accompanied by slices of warm bread.

Sharing is caring!

12shares
  • Facebook
  • Twitter
  • Yummly 1
Previous Post: « Healthy Herby Wheat Quesadilla with Red Pesto & Edamame
Next Post: Multigrain Adai Dosa- Savoury Crepes of rice and mixed lentils »

Reader Interactions

Have something to Ask or Share? Let's Talk! Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Trending Now!

Glass bowl filled with bright orange thick Spanish Romesco Sauce with flecks of green from parsley. Almonds and parsley scattered in the background and a red and white checked cloth to the left

Spanish Romesco Sauce: Charred Peppers, Almonds

Shares: 956

Green hued Green Pea curry with red tomato and chunks of potato showing through, in a round brass bowl. On a brick coloured background with a beige fabric in the background

Matar ka Nimona - Spiced Green Pea Curry from Uttar Pradesh

Shares: 301

Colourful paper mache and clay dolls of Hindu Gods and other decorative items for Navaratri Golu in Chennai, India

Navaratri Golu and How To Keep It

Shares: 267

A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake

How to Soak Fruits for Christmas Fruit Cake

Shares: 319

Colourful Rotini Pasta from juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta, on a white plate

Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Shares: 282

A round sphere of basic Dough for pizza, rising in a glass bowl on a brown wooden background

Easy Basic Pizza Dough for Homemade Pizza

Shares: 296

Overhead view of a cup of yellow curried chilli zucchini soup, garnished with slices of red chillies, coriander, parsley and mint leaves and walnuts. A white napkin striped with dark blue to the left, and walnuts and red chillies to the right

Curried Chilli Zucchini Soup - Spice Up Your Evening

Shares: 316

Thick french style 2 bean sorrel soup granished with red sorrel leaves and black eyed peas seen on the surface. Red sorrel leaves in the foreground, all on a wooden background

French Style 2 Bean Sorrel Soup - Nutritious, Warming, Easy

Shares: 283

A glass bottle with green homemade basil oil. A green and white napkin in the background

Easy Fragrant Homemade Basil Oil

Shares: 425

A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside

Easy Purple Basil Pesto with Pine nuts and Parmesan

Shares: 299

Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

Footer

↑ back to top

About

  • Privacy Policy & Disclosures
  • Medical Disclaimer

Hello There!

About Us

Contact

  • Contact Us

Copyright Notice:

Copyright © 2021 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

12shares
  • 1