Heirloom Tomato Soup Follow this Heirloom Tomato Soup recipe from our winery chef to make an exceptional homemade tomato soup that pairs perfectly with Cabernet Sauvignon wine.
Heirloom Tomato Soup

Heirloom Tomato Soup

Ciabatta Croutons

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:

Directions

  1. Preheat the oven to 300˚ F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chef's Note:

Try serving this soup cold with a garnish of poached shrimp or fresh crab and a squeeze of fresh lime juice.

Heirloom Tomato Soup

Wine Pairings

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