We were very excited to have Chef Hillori from Blissful Bites with us on the show today. She shared with us her recipe for Summer Heirloom Tomato Soup with Basil Pesto & Crème Fraiche.
Summer Heirloom Tomato Soup with Basil Pesto & Crème Fraiche
-1/4 cup butter, ghee or olive oil
-1 cup shallots or onions, chopped
-3 cloves garlic, minced
-5 pounds Heirloom tomatoes, cut into big pieces (seeds removed if many)
-1/2 cup broth or water (I will use depending on how juicy my tomatoes are)
-Salt and pepper, to taste
-Basil Pesto Sauce (see recipe)
-Crème Fraiche (see recipe)
- Melt the butter, ghee or olive oil in a wide soup pot over low heat.
- Add the diced onions and slowly simmer for about 10 minutes.
- Add in the garlic and cook until fragrant.
- Add the tomatoes to the pot, along with some salt to taste.
- If your tomatoes are not as juicy, add ½ cup of vegetable stock or water.
- Cover and cook for 3 hours.
- Give the pot a stir in between cooking to make sure the tomatoes aren’t sticking
- If you’ve used juicy ones, there should be plenty of liquid.
- When the soup has simmered for the time allotted, fill your blender with about half of the soup and blend until it reaches a smooth consistency (do not fill too high as the soup can be very hot and develop pressure when turned on). Place in a separate bowl and add the remaining soup ingredients and continue to blend the rest of the soup.
- Add the strained soup back to your pot and taste for seasoning, adding salt and fresh cracked black pepper to taste.
- Dollop with crème fraiche and a bit of pesto sauce for a rich and delicious flavor.
Note: If seeds are hard to remove from the tomatoes and you prefer no skin, pour the blended soup through a fine-mesh strainer or food mill to remove the seeds and skins.
If you have a high-powered blender, you may not need to strain the soup as it will blend up into a smooth creamy consistency. The skins have a lot of lycopene, which is a healthful antioxidant, so she tries to keep those in my soup.
Homemade Crème Fraiche (The French Version of Sour Cream)
Makes 2 cups
-1-pint heavy whipping cream (NOT ultra-pasteurized)
-2 – 3 tablespoons cultured buttermilk
- In a clean glass jar, combine heavy cream and buttermilk and give it a stir to incorporate the ingredients.
- Cover with cheesecloth or any breathable material.
- Place in a warm area such as an oven with the light turned on (70 – 75 degrees) for 24 hours.
- Remove and give it a stir.
- Place it in the fridge for another 24 hours.
- Enjoy with anything you might eat sour cream on. We love it on waffles, French toast or served with Lox and Bagels, or a dollop on soups and stews.
Basil Pesto Sauce
-2 cups basil leaves, well packed
-2 cloves garlic, lightly crushed and peeled
-1/2 cup toasted nuts (pine nuts, walnuts)
-¼ – ½ cup freshly grated Parmesan cheese
-¼ – ½ cup EVOO
- Place basil leaves, garlic, pine nuts and parmesan cheese in a food processor or blender and process until leaves are finely chopped.
- With the machine running, add olive oil in a slow steady stream (for a thinner consistency add more oil)
- After the oil is incorporated, turn off the machine and add salt and to taste (parmesan cheese can be salty, so it’s always good to taste before you add more).
- If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
- Pesto will keep in the fridge for a week or more
Find more great recipes from Chef Hillori on IG.