Heirloom Tomato Soup

Ciabatta Croutons

This tomato soup recipe is based on a traditional Spanish gazpacho recipe. It can be enjoyed hot or cold. The velvety texture of the soup makes it seem like it contains cream, but this is a completely vegan soup.

Serves 6

  • ¼ cup extra virgin olive oil
  • 1 onion, chopped (about 1 cup)
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced or pressed
  • 1 bay leaf
  • 3 pounds heirloom tomatoes, chopped
  • 1 loaf ciabatta bread, torn into 1-inch pieces
  • 4 cups water or vegetable broth
  • ½ cup olive oil
  • Salt and pepper to taste
  1. Preheat oven to 300°F.
  2. Heat the olive oil in a large soup pot over medium-high heat until shimmering.
  3. Add onion, carrots, celery, garlic and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
  4. Stir in the heirloom tomatoes and their juice, along with ½ of the ciabatta bread and water.
  5. Bring the soup to a boil, turn the heat down to a simmer and cook for 30 minutes.
  6. While the soup is simmering, toss the other half of the ciabatta loaf with olive oil and salt. Bake in the oven on a sheet tray, stirring every 10 minutes until the bread is an even golden brown.
  7. Remove the bay leaf from the soup and discard. Purée the soup with an immersion blender. Season with salt and pepper. Serve with croutons.

Chef’s Note:

Try this soup cold with a garnish of poached shrimp or fresh crab along with some fresh squeezed lime juice.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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