Heirloom Tomato Soup
This tomato soup recipe is based on a traditional Spanish gazpacho and can be served hot or cold. A purée of bread and olive oil lends the soup a luscious velvety texture, giving the impression that it contains cream, even though the soup is completely vegan.
Serves 6 / Total Time:
- Preheat the oven to 300˚ F.
- Heat ¼ cup olive oil in a large soup pot over medium-high heat until shimmering. Add the onion, carrots, celery, garlic and bay leaf. Cook until the onion is translucent, 3 to 5 minutes, stirring frequently.
- Stir in the heirloom tomatoes and their juice, 2 cups ciabatta bread, and the water. Bring the soup to a boil, reduce the heat to a simmer, cover partially, and cook for 30 minutes.
- While the soup is simmering, toss the remaining 2 cups ciabatta bread with ¼ cup olive oil and ¼ teaspoon salt. Spread on a rimmed baking sheet and bake in the oven until, golden brown, 12 to 15 minutes, turning occasionally.
- Remove the bay leaf from the soup. Add ½ cup olive oil and puree with in immersion blender (or in batches in a food processor) until smooth. Season the soup with salt and pepper. Serve with the croutons.
Try serving this soup cold with a garnish of poached shrimp or fresh crab and a squeeze of fresh lime juice.