Heirloom Tomato Soup with Cheesy Waffle.

August 10, 2018

Making the most out of summer’s local tomatoes

Here in Rhode Island, tomatoes are at the peak of their season. And the local ones are truly the best. There’s no denying.

And it’s all because I can make a giant batch of this tomato soup with them! An abundance of tomatoes brings an abundance of tomato soup. That’s just the rule.

Another rule is that a cheesy waffle is a necessity to accompany the soup.

Oh and don’t forget that pesto 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Heirloom Tomato Soup with Cheesy Waffle.

My Favorite Basil Pesto

  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 cup parmesan
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup water

Heirloom Tomato Soup

  • 3 tablespoons olive oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 6 cups fresh heirloom tomatoes, chopped
  • 4 cups vegetable broth
  • 1 tablespoon all-purpose flour
  • 2 cups fresh basil, chopped
  • 1/2 cup fresh oregano
  • 2 tablespoons fresh or dried parsley
  • 1 tablespoon fresh tarragon
  • salt and pepper, to taste

Cheesy Waffles

  • 2 large eggs
  • 1/2 cup 1 stick unsalted butter, melted
  • 1-3/4 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried or fresh basil
  • 2 cups sharp cheddar, shredded
  1. To make basil pesto, combine all pesto ingredients in a food processor until a pasty sauce forms. Set aside while you make the soup and waffles.
  2. Add olive oil to a large pot over medium heat. Add chopped onion, and sautée until onion is translucent. Add in garlic, and sautée until fragrant. Add in chopped tomatoes, and cook until very soft and mushy. Stir in vegetable broth, and cook for another 5 minutes. Whisk in flour. Add in basil, oregano, parsley, tarragon, salt, and pepper. Mix well. Transfer mixture to a blender, and purée until smooth. Transfer back to pot, and heat over low heat. Stir in additional vegetable broth if tomato soup is too thick. Allow to simmer on stove while you prepare the waffles.
  3. Preheat waffle iron. To make waffles, whisk eggs, butter, and milk together in a large bowl. Fold in flour, baking powder, baking soda, salt, pepper, and basil until just combined. Fill each waffle mold of iron with batter, and top about 1/2 cup of shredded cheddar for each waffle. Cook until waffles are golden brown and cheese has melted.

  4. Transfer tomato soup to separate bowls, top with additional olive oil and pesto, and serve with cheesy waffles. Enjoy!

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