Slow-Cooked Williams Heritage Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A rich tomato soup made with heirloom tomatoes and a touch of smoked paprika for depth. This mediterranean-inspired soups ready in about 60 minutes pairs heirloom tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs heirloom tomatoes
• 1 medium onion
• 1 medium carrot
• 2 celery stalks
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Chop 2 lbs heirloom tomatoes into 1/2-inch pieces. Finely dice 1 medium onion, 1 medium carrot, and 2 celery stalks.
2. Step 2: Heat a large pot over medium heat. Add tomatoes, onion, carrot, celery, and 3 minced garlic cloves. Cook for 8 minutes until vegetables are softened and tomatoes have released juices.
3. Step 3: Stir in 1 tsp smoked paprika, 1 can diced tomatoes, and 2 cups vegetable broth. Simmer uncovered for 30 minutes until flavors meld and soup thickens slightly.
4. Step 4: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Return to pot and stir in 1/2 cup heavy cream, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently for 5 minutes until warmed through, avoiding boiling.