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Heirloom Tomato Soup with Parmesan Crostini


4 lbs heirloom tomatoes – halved
4 cloves garlic – skinned and halved
Salt and pepper
2 tsp maple syrup
1/4 cup olive oil
1 cup basil leaves – stems removed
1 tsp champagne vinegar
Parmesan crostini or croutons for garnish
Prepared pesto sauce for garnish


Place halved tomatoes on sheet pan with garlic. Sprinkle with 1 tsp salt, maple syrup, and olive oil. Gently mix and then roast in a 375 degree oven for 30 minutes. Remove from oven and let cool. Gently remove the skins from the tomatoes. 

Transfer tomatoes and garlic to a large soup pot adding basil and vinegar. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, strain the soup through a sieve to create the smooth texture. Over medium heat, bring the soup to a hot temperature to serve. Salt and pepper to taste. Serve with parmesan crostini or croutons, a drizzle of olive oil or an herb pesto, if desired. Serves 6-8.

Serve with:

Kunde Family Winery Chardonnay

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