Simple Heirloom Tomato Soup with Basil

Creamy heirloom tomato soup with sesame croutons and basil garnish in a bowl.

5 from 1 vote

Simple Heirloom Tomato Soup with Basil

This Simple Heirloom Tomato Soup with Basil is our anthem of summer. What we love about this soup is that it can be served cold or hot, and has no dairy.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers, Soup

Cuisine: American

Diet: Diabetic, Halal, Hindu, Kosher, Vegan, Vegetarian

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

2 tablespoons extra-virgin olive oil divided
1 yellow onion roughly chopped
Kosher salt and freshly ground black pepper
5 to 6 heirloom tomatoes roughly chopped in bite-sized cubes
2 garlic cloves roughly chopped
handful of basil plus more for serving
1 tablespoon sherry vinegar plus more as needed
pinch of sugar optional
1/2 loaf sesame bread cut into 1 inch cubes, toasted with olive oil

Instructions

In a skillet, heat up 1 tablespoon of olive oil over medium-high heat. Add in your onions and sweat out with salt and pepper for 4 to 5 minutes.
Next, add in your chopped heirloom tomatoes and garlic. Let your tomatoes cook down and burst to get a little saucy, about 5 to 6 minutes. About halfway through, bring down the heat to medium-low to low and let simmer gently for another minute or two.
Next, add in a handful of basil and stir until the basil becomes vibrant but not wilted, less than a minute. Remove your soup from the 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 to taste.
Serve hot or cold. Top with a drizzle of olive oil, your croutons, fresh basil, and fresh cracked pepper.

Notes

Additions: While this is a dairy-free soup, you can opt to add heavy cream or butter to this. You can also check out our Tomato and Melon Gazpacho for a cold, vegetable-forward take that includes tomatoes.

To make this Gluten-Free: Substitute with gluten-free bread, or omit the croutons altogether.

To Roast: If you want to roast your tomatoes first, you can. This will also help intensify sweetness and add some smoky depth!

Prepping: You can make this soup ahead of time and store it in the fridge up to 3 days until ready to warm back up to serve, or serve cold.

Storing: Store any leftover soup in an airtight container and reheat either on the stovetop or serve cold.

Nutrition