Heirloom Tomato Soup

Heirloom Tomato Soup

Make this easy, 5-star tomato soup recipe from fresh tomatoes and aromatic herbs.

5 col


1/2 cup shallots
1/2 cup sweet Riesling vinegar


  1. Finely dice the shallots and combine with vinegar in a small mixing bowl
  2. Season with kosher salt and fresh black pepper. Set aside until needed

Herb Pesto

3/4 cup loosely packed basil leaves
1/2 cup Italian parsley
6 chives, thinly sliced
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil


  1. Finely chop all the herbs, and then transfer to a bowl. Add the olive oil, minced garlic and lemon zest. Mix
  2. Season with salt and pepper and transfer to a small bowl

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1/2 baguette
1 clove fresh garlic, finely chopped
2 tablespoons olive oil


  1. Hollow out the inside of a piece of good bread. Tear into small croutons, about 1/2-inch each
  2. In a large sauté pan over medium-high heat, warm a little olive oil. Add a little chopped garlic and sauté, stirring, for 1 minute. Add the bread cubes and sauté until golden brown on all sides, 3 or 4 minutes
  3. Using a slotted spoon, transfer the croutons to paper towels to drain 


5 cups tomatoes, roughly diced
Kosher salt and freshly ground pepper
Herb pesto croutons
Marinated shallots


  1. Chop tomatoes and season as if it were a salad and let stand for 15 minutes. The salt will help to soften the tomatoes and will help them more easily pass through the food mill
  2. Add tomatoes to a food mill and puree until smooth. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids. Season with salt and pepper and refrigerate until chilled, at least 30 minutes or overnight
  3. Toss croutons in a small bowl with a couple tablespoons of the pesto and set aside for a minute while you plate the soup
  4. Ladle the tomato soup into bowls, shooters or espresso cups. Drizzle each bowl with the marinated shallots and remaining pesto. Garnish with the pesto croutons and serve the soup at once

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