A slightly elevated take on a childhood classic, this three-ingredient golden jubilee heirloom tomato soup lets one of late summer’s best seasonal vegetables be the star. It’s creamy, comforting, and crazy flavorful. Everyone will LOVE this tomato soup!
No golden jubilees available? No problem! Any heirloom tomato will work for this unbelievably simple, freezer-friendly recipe. Just add sprouted toast, grain-free crackers or even a grilled cheese sandwich for a hearty, nutritious, gluten-free, vegan, paleo, and vegetarian meal in minutes.
Happy Friday to YOU!
And what a week, right? Like I know the word on the street is that Mercury is in retrograde (or something) and I for one, couldn’t be more excited the weekend is here.
I’m also seriously so excited to share this recipe for golden jubilee heirloom tomato soup because it’s kinda the perfect antidote to a week of craziness with little sleep (OK no more complaining, promise).
I’ve actually had this recipe on deck for the last year or so but have been waiting for heirloom tomato season to be in full swing.
And to be honest, I’ve almost waited too long because we are definitely nearing the end of peak produce season for tomatoes.
Thus, do NOT pass go nor delay in making a beeline for your local farmer’s market this weekend (or finding one to attend) and buying all the yellow-hued heirloom tomatoes you can find.
You do not want to miss out on making this soup!
It’s mind blowingly delicious, seasonal, and best of all CRAZY SIMPLE. Actually, scratch that.
A better way to describe it is to say it’s intentionally simple.
One of the best things about shopping and cooking with seasonal produce is that and really high quality ingredients, you don’t have to do a lot of work for flavors to stand out and make a meal shine.
It all happens naturally.
This recipe is actually so simple, it’s almost criminal to call it a recipe, but I think sometimes those are the best kind, don’t you?
And as much as I wish I could take credit for coming up with it, I can’t because it’s actually a recipe from a cooking demonstration my husband and I attended last fall.
Have you ever attended a live cooking demo or class?
They can be pretty fun depending on the menu and chef.
This one was actually held in the common kitchen of the community space at our first San Francisco apartment. It was a weeknight and we didn’t really expect much from the event, but ended up having a blast and learning a ton, despite the super basic menu: tomato soup and grilled cheese.
Class comfort cuisine at its finest.
It was led by Chef Alex of Big City Chefs, who was entertaining and engaging, did a great job explaining the why behind his ingredient choices—specifically the dapper Golden Jubilee heirloom tomato, and shared great tips about taking said tomatoes next level.
(For the record this is not a sponsored post and I think we actually attended this demo long before I had a blog at all, but I’ve never forgotten the soup recipe and have looked forward to heirloom tomato season ever since because of it.)
He explained that this particular variety of heirloom tomato is prized for its mild flavor and low acidity, making it perfect for a simple soup. He was also adamant that the soup really doesn’t need anything more than to be sauteed in a pan with sea salt, pepper, and olive oil before being whizzed through a high-speed blender with more olive oil and seasoning to taste.
Not even garlic! Just those three ingredients only. Emphasis on only, my friends.
I did make a few small tweaks, like reducing the olive oil in the recipe and skipping the recommended step to strain the soup after blending (it really doesn’t need it, trust), but come on, it’s pretty hard to get that creative with only three ingredients.
Let me make sure you got that message loud and clear: THIS SOUP ONLY HAS THREE INGREDIENTS.
THAT’S. IT. FOLKS.
THREE. TRES. TROIS.
And those THREE ingredients are…
Golden Jubileee heirloom tomatoes (or any yellow-ish heirloom tomato)
Extra virgin olive oil
Sea salt & black pepper (that counts as “spices” so don’t try to argue there’s four) 😉
I almost feel like continuing to write in all caps for this post because I am just THAT STOKED about this soup and I know you will be, too.
It’s a childhood classic that never goes out of style and using the semi-fancy feeling heirloom tomatoes give it that extra bit of oomph and makes it completely appropriate for a toddler’s lunch box, weeknight meal, or weekend dinner party with friends.
Speaking of heirloom tomatoes, how much do you know about these beauties? Errrr uglies?
Heirloom tomatoes easily fall into the their so-ugly-they’re-kind-of-pretty category. You have to admit it.
I mentioned heirloom produce in my recipe for Healthy No-Mayo Grainy Mustard Potato Salad right before the Labor Day Weekend holiday, but if you missed it, here’s the link for you because you do not want to overlook it. Not just because it’s a totally delicious recipe (I mean, obvi!), but because I explain how one small step in your cooking and meal prep process can lower the glycemic index of potatoes and other starchy vegetables and grains (i.e. prevent them from spiking your blood sugar as much).
OK so back to the fugly heirloom tomatoes!
I know it might be easy to shun them for their odd shapes and scars, but heirloom tomatoes are some of the most flavorful and nutritious you can find. Plus, who cares what they look like?
We’re making soup people. Looks don’t matter. And the golden jubilee is also lower in seeds compared to other varieties, another plus when it comes to making soup with it.
Like all tomatoes, the Golden Jubilee is a nutritional powerhouse.
- High in potassium (super key for heart and muscle health)
- High in vitamins A and C
- Rich source of beta-carotene (an antioxidant that protects skin from free radical damage)
- More niacin and folate than red tomatoes (two B vitamins that help with energy metabolism and prevent neural tube defects in utero)
Then again, tomatoes have always been one of my favorite vegetables. I’ve been known to eat them like an apple and truly believe they are nature’s candy—even more so than fruit, tomatoes get my heart beating the fastest.
KEEP IT SIMPLE (PRETTY PLEASE!)
Beyond heirloom tomatoes, the only other ingredients are extra virgin olive oil (high five for those healthy fats, y’all!) and sea salt and pepper.
It might be tempting to add things to this soup and put your own spin on it because it feels far too simple, but PLEASE, PLEASE, PLEEEEEEAAAAASE resist the urge! This soup does NOT need anything else to be crazy flavorful or substantial.
I promise that if you use really delicious tomatoes and a high quality, super flavorful olive oil, and well season it with sea salt and fresh cracked pepper, this soup will be a SOUPer star on its own (had to go there #sorryimnotsorry).
At the very least, make this soup as outlined ONCE, slurp down a big ‘ol bowl and then decide if you really need to put your own spin on it. I’ll be honest, I thought about messing with the recipe to make it more my own but when I mentioned this to Chef Alex, he pretty much scolded me in his email reply and I gotta give him props.
Why mess with a good thing, you know?
Save your creativity for another night and let the Golden Jubilee tomato (or whatever kind you use) be the star is deserves to be.
The only thing “allowed” is a bit of fresh basil as a garnish and whatever else you might want to eat along with it—that’s where you can get creative!
…A handful of grain-free or gluten-free crackers (I recommend Simple Mills Almond Flour Rosemary and Garlic Crackers whether you eat grains or not, the crackers are BOMB)
…A slice or two of avocado toast or melted cheese (vegan/dairy-free cheese if needed), etc.
…Toasted or warm flatbread with hummus or smashed chickpeas
…Roasted chickpea “croutons”
…Vegetable wrap sandwich filled with plenty of greens, roasted vegetables, and whatever protein suits your palate (wild-caught tuna salad, organic grilled chicken, hard boiled eggs, organic antibiotic free deli meat, etc.)
Just don’t mess with anything in the soup! Hopefully that message is loud and clear.
One of the things Chef Alex shared that made the entire demo worth its weight in, well, gold (no pun intended), was to leave the stem on or with the tomatoes when sauteeing them and even blending.
Apparently, the stem is actually where a TON—if not most—of a tomato’s flavor is hidden and to prove it he passed around a few and asked us to smell the stems.
By god, it’s true I tell ya. Those little stems are damn fragrant!
When washing the ‘maters, don’t pick the stems off and if they come off during the washing, add those bad boys straight into the pan before sauteeing.
Once blended, you’ll never know they were even there and it’s what really gives the soup a depth of flavor that would be lacking otherwise.
If you don’t believe me, grab one of the tomatoes and rub your fingers on the stem for bit of produce perfume. (Oooh la la!).
And on that note…
Soup’s on below, friends!
Serves: Makes about 1 quart (serves 4)
- 2-3 pounds Golden Jubilee Tomatoes (or any yellow heirloom tomato, ideally, but a few red for extra color is OK, too)
- ¾ - 1 cup high quality, cold pressed extra virgin olive oil*
- salt and pepper to taste
- basil leaves/flowers to garnish, if desired
- Wash and dry the tomatoes well.
- Cut into medium sized pieces/quarters and put any liquid that seeps out during cutting and stems that fall off into saute pan.
- Heat a pan over medium high heat with about ¼ cup of the olive oil. Stir frequently, until the liquid comes to a boil and the tomatoes become pulpy and soft.
- Remove from heat and allow to cool slightly before adding everything directly to a high-speed blender. Carefully blend on high until smooth (if the tomatoes are still hot, be sure to use the air vent at the top of the blender or else you might have a tomato soup explosion).
- While the blender is on, add the rest of the olive oil slowly to emulsify and thicken.
- Season to taste and serve warm with whatever side you prefer!*
* Chef Alex strained the soup with a fine mesh strainer before serving, but I honestly don't think it's necessary if you have a Vitamix or Blendtec. The soup will be really creamy and smooth either way, but up to you!
* I love eating this with a handful of Simple Mills Fine Ground Rosemary and Sea Salt Almond Flour Crackers, gluten-free toast, or a batch of my homemade Garlic-Spiced Chickpeas!
YOUR THOUGHTS >>>
What’s one of your favorite, comforting childhood meals that you continue to eat as an adult?
Have you ever taken a cooking class or attended a demo? What kind of food did they prepare and what (if any) were the takeaways the chef shared?
GET SOCIAL! >>>
If you give this recipe a try, snap a photo and share the love on social media! Be sure to remember to tag me @honestlynourished in your photos and use #honestlynourished so I can see it and send you some major social love. You guys always impress me with your food pics!
PLUS, if you don’t ‘gram or snap it, did it even happen?! ?