Plum Tomato Soup Recipe

Blanch and Peel

Bring a large pot of water to a rolling boil. Score a shallow X on the blossom end of each plum tomato. Prepare an ice bath (bowl of cold water with ice). Drop tomatoes into boiling water in batches for 30–45 seconds until skins begin to split, then transfer immediately to the ice bath. Once cool, peel off skins, core, and roughly chop tomatoes. Reserve juices.

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter melts and foams. Add diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in tomato paste and cook 1–2 minutes, scraping the bottom of the pot, until the paste deepens in color — this builds flavor.

Add the chopped peeled tomatoes and any reserved juices to the pot. Pour in the stock and 1 cup water. Add the bay leaf, dried oregano, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to a simmer. Simmer uncovered for 20–25 minutes, stirring occasionally, until the tomatoes are very soft and flavors have melded.

Taste and add sugar if the tomatoes are overly acidic. Remove the bay leaf.

Using an immersion blender, puree the soup until smooth and velvety. Alternatively, working in batches, carefully transfer the soup to a blender and puree until smooth (vent lid slightly and hold a towel over the lid to avoid pressure buildup). Return soup to the pot.

With the pot over low heat, stir in chopped fresh basil, salt and black pepper. If using, stir in the heavy cream or half-and-half to reach desired creaminess. Warm gently — do not boil after adding cream. Adjust seasoning to taste.

Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or a swirl of cream, fresh basil leaves and grated Parmesan if desired. Serve with crusty bread or grilled cheese.