THE CLASSIC
Heidi’s Tomato Basil
Roasted tomatoes, sweet onion, basil, and a swirl of cream. Made for that first sourdough dip.
Made with patience.Shared with love.
THE HEART BEHIND THE HEARTH
Some people bring flowers.
Heidi brings soup.
A friend having a difficult week? A pot of chicken and wild rice. A reason to celebrate? Roasted tomato basil and a loaf still warm enough to melt the butter.
Her kitchen became the place people drifted toward. Something was always simmering, a sourdough loaf was usually cooling on the counter, and “just a little taste” had a way of turning into dinner.
Friends kept telling her, “You should open a place.” Eventually, she decided that place should feel just like the best afternoons in her kitchen—only with more chairs.
Read the rest of Heidi’s story +
The recipes grew from curiosity, patience, and plenty of second helpings. She roasted vegetables until their sweetness came through, tried different herbs, and filled notebook margins with reminders like “more thyme” and “definitely make this again.”
Sourdough became its own happy obsession: feeding the starter, folding the dough, and waiting for that first crackle as a golden loaf cooled.
That became Heidi’s Soup and Sourdough: a cozy neighborhood café where a bowl of soup can turn a rushed lunch into a welcome pause, where bread is meant to be torn and shared, and where staying a little longer is perfectly fine.
The pots are bigger now. So is the table. But Heidi’s reason for cooking hasn’t changed: make something good, make enough to share, and make people feel at home.
With love, Heidi
