Heirloom Tomato Soup with Sesame Croutons

THIS heirloom tomato soup with sesame croutons is my anthem of summer. What I love about this soup is that it can be served cold or hot, and it has no dairy in it. It’s super delicious and filled with flavor and gets super creamy. I am in LOVE.

Not only that, we then pair it with homemade crispy sesame croutons that are topped on the soup with. These croutons dipped in the soup are just, everything I dream of AND MORE.

Ingredients You Need For Your Soup

olive oil
garlic cloves
yellow onions
cherry tomatoes
heirloom tomatoes
basil
sherry vinegar
salt, pepper, and sugar
sesame bread

Step To Make This Recipe

Step 1

Preheat your oven to 350 degrees. Cube and season your sesame seed bread with salt, pepper and a drizzle of olive oil. Toast in the oven until crispy, about 10-12 minutes.

Step 2

In the meantime, in a skillet, heat up 1 tablespoon of olive oil. Add in your onions and sweat out with salt and pepper for 4-5 minutes.

Step 3

Next, add in your chopped heirloom tomatoes, cherry tomatoes and garlic. Season with salt and pepper. On medium high heat, let your tomatoes cook down and the cherry tomatoes open up a bit, but you still want them whole for blending, about 5-6 minutes. About halfway through, bring down to medium-low to low and let simmer gently.

Step 4

Next, add in a handful of basil and stir until the basil becomes vibrant but not wilted. Remove from heat. Transfer your soup to a high speed blender and blend with sherry vinegar, and your remaining olive oil. Season with salt and pepper, and a dash of sugar as needed.

Step 5

Serve hot or cold. Top with a drizzle of olive oil, your croutons, fresh basil and fresh cracked pepper.

Some ideas & inspiration to serve with this dish:

Looking for more tomato ideas? Check out the Below Recipes!

Heirloom Tomato Soup with Sesame Croutons

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Ingredients

For Your Soup

▢ 1/4 cup olive oil
▢ 2 garlic cloves roughly chopped
▢ 1 yellow onion roughly chopped
▢ 1/2 cup cherry tomatoes
▢ 4 heirloom tomatoes roughly chopped
▢ handful of basil more for serving
▢ 1 tablespoon sherry vinegar
▢ salt and pepper to taste a pinch of sugar to taste (optional)
▢ 1/2 loaf sesame bread (cut in cubes)

Instructions

To Make Your Soup

Preheat your oven to 350 degrees. Cube and season your sesame seed bread with salt, pepper and a drizzle of olive oil. Toast in the oven until crispy, about 10-12 minutes.
In the meantime, in a skillet, heat up 1 tablespoon of olive oil. Add in your onions and sweat out with salt and pepper for 4-5 minutes.
Next, add in your chopped heirloom tomatoes, cherry tomatoes and garlic. Season with salt and pepper. On medium high heat, let your tomatoes cook down and the cherry tomatoes open up a bit, but you still want them whole for blending, about 5-6 minutes. About halfway through, bring down to medium-low to low and let simmer gently.
Next, add in a handful of basil and stir until the basil becomes vibrant but not wilted. Remove from heat. Transfer your soup to a high speed blender and blend with sherry vinegar, and your remaining olive oil. Season with salt and pepper, and a dash of sugar as needed.
Serve hot or cold. Top with a drizzle of olive oil, your croutons, fresh basil and fresh cracked pepper.