Heirloom Tomato and Basil Soup Recipe

Posted on May 25, 2016

Have some extra fresh tomatoes from the garden? A load of fresh basil from the Summer heat? This recipe will get you going.


1.5 lbs. or so of fresh (Heirloom preferable tomatoes)
1 pint heavy whipping cream
1 cup water
1/2 cup green onions, or shallots
1 tsp. of Minced Garlic
1 tsp. smokey Kiawa Salt (can substitute regular salt)
1 cup of fresh Basil
1 pinch of sage
1 pinch of fresh rosemary
Black Pepper to taste


In a frying pan, place all of the ingredients (with the exception of the tomatoes) in a warm frying pan with a bit of olive oil. Saute for about 5min on medium heat. Add your chunkily chopped tomatoes to the mix. Saute for another 5 min. Pour the ingredients into a blender. add the heavy whipping cream and blend gently. Try to keep the foam down a bit, so don’t walk away. Pour the smooth soup into a cooking pot and add one cup of water. Serve when ready (appx. 20 min on low heat).