Heirloom Tomato Soup
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, total time:
- 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
- Preheat oven to 300°F.
- Heat the olive oil in a large soup pot over medium-high heat until shimmering.
- Add onion, carrots, celery, garlic and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Stir in the heirloom tomatoes and their juice, along with ½ of the ciabatta bread and water.
- Bring the soup to a boil, turn the heat down to a simmer and cook for 30 minutes.
- 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.
- Remove the bay leaf from the soup and discard. Purée the soup with an immersion blender. Season with salt and pepper. Serve with croutons.
Try this soup cold with a garnish of poached shrimp or fresh crab along with some fresh squeezed lime juice.