“Add in” Heirloom Tomato Base Soup

Tomato Corn Soup 9-2014

So i’ve totally been on this heirloom tomato kick lately.  I can’t seem to live without them these days. That being said, i sometimes tend to over buy them and find myself stuck with pounds and pounds of heirlooms just WAITING to be used.

Recently i found a new use for my tomatoes that includes more than just sauce.. I made a delicious soup with lots of herbs, spices and goodies tossed inside. I call this “add in” tomato base soup because you can basically add in ANYTHING you want once the base of the soup is how you desire it. Here is how i’ve been making mine these days.  Enjoy!


Fresh Heirloom tomatoes (pureed)
Fresh cut sweet corn (or frozen corn)
Large shrimp
Dried herbs de Provence
Sea salt
Black pepper


Puree tomatoes in high-powered blender to your desired consistency.  (I like to leave my a bit chunky for more texture).  Heat a large dutch oven or use your crock pot.  Pour in tomato puree and add your favorite spices.  (I’ve typically added ground ginger, fenugreek, black pepper, turmeric, paprika, herbs de Provence and salt).  Allow mixture to cook down until base is bright red and has become thicker.  This process typically takes about 1-2 hours, depending on how many pounds of tomatoes used.

Once tomato based has cooked down and is desired consistency, add whatever extra ingredients you desire.  At this point i add my fresh-cut corn and shrimp.  Once they’ve cooked, which usually takes about 10 minutes or so, i turn off heat and serve.

Also the tomato base can be frozen and stored for later uses.

Tomato Corn Soup cls 9-2014


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