Early Girl Tomato Soup Recipe

Beauty Food for Skin - Early Girl Tomato Soup Recipe blossom jar natural skincare

courtesy Local Lemons

Early Girl tomatoes are plentiful this season, so fill up your market tote and feed your skin inside and out!

After whipping up our homemade tomato beauty mask, there’s no better use for leftovers than to make a delicious tomato soup. Tomatoes, after all, are nature’s sunscreen. And after the hot summer we’ve had here in California, this restorative beauty food is perfect for boosting collagen, undoing free radical damage and protecting skin against UV rays.

Our favorite Early Girl tomato soup recipe (reprinted below) is from the blog Local Lemons. But if you’re in a rush, this simple recipe from Eat Drink Garden is also wonderful and one that we make often on weeknights.

Add a swirl of crème fraîche and dig in. Bon appétit!

Beauty Food: Early Girl Tomato Soup
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes – 1 hour


3 ½ pounds organic Early Girl tomatoes (dry-farmed, if possible)
4 cipollini onions, roughly chopped
3 garlic cloves, peeled and chopped
2 tablespoons high-quality, aged balsamic vinegar
2 cups tomato stock (or, alternatively, you can use vegetable stock as we do)
Extra-virgin olive oil
1 1/2 tablespoons butter
1 tablespoon flour
1 rustic baguette, sliced
A few leaves of basil to garnish
½ – 1 cup Parmesan, grated (a good option is Stella Parmesan – it is a softer, creamier domestic parmesan, and perfect for melting)
1 small container crème fraîche (if using)


 Preheat the oven to 400F.

Lightly cut an “X” into the bottom of the tomatoes, just cutting through the skin. Blanch the tomatoes in boiling water for 30 seconds. Transfer to a bowl and let cool. Remove the skins, cut each tomato in half and place in a deep roasting dish. Some people may want to remove the seeds, but seeds don’t bother me.

Add onions, garlic, balsamic vinegar and a generous swirl of olive oil to the roasting dish, stir to combine Add a pinch of sea salt and freshly ground pepper. Roast for 20-25 minutes.

Place tomato mixture in a food processor and puree until smooth. Heat up a cast-iron dutch oven on medium heat and melt butter. When it starts to bubble, add the flour and whisk continuously until it turns a light golden brown. Add pureed tomatoes to the roux and stir.

Add stock and turn heat to medium-low. Let cook for 15 minutes. Taste for salt and pepper.

Lower oven to 350F. Drizzle baguette slices with olive oil and sprinkle with grated cheese. Place on a baking sheet and bake for 7-10 minutes.

Switch to the broiler and broil for one more minute, or until cheese is golden. Dip toasty, cheesy bread in the hot soup. Garnish with chopped basil and a dollop of crème fraîche.