Fresh Tomato Soup with Rustic Olive Oil Croutons
Prep time
Cook time
Total time
Make sure to use ripe tomatoes, which will have more natural sweetness.
Serves: 4 servings
  • 4 medium to large tomatoes
  • 3 grilled red bell peppers in oil
  • ½ cup extra virgin olive oil, plus additional for brushing
  • 3 tablespoons sherry vinegar
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 10 basil leaves
  • Salt, to taste
  • Black pepper, to taste
  • 4 slices crusty bread (gluten-free, if needed; see note below)
  1. Cut a small cross in the bottom of each tomato and submerge them in boiling water for 30 seconds. Remove them to a bowl of ice water and let them cool for 30 seconds. Peel off the tomato skins.
  2. Put the peeled tomatoes, red bell peppers, extra-virgin olive oil, vinegar, shallot, garlic, and basil in your blender and puree until smooth. Season with salt and pepper.
  3. Pour the mixture into a large pot over medium heat, and heat until cooked through.
  4. Brush the bread with olive oil and grill for 2 minutes per side over medium-high heat, or until visible grill marks have formed.
Croutons: For a classic croutons option, cut the bread into small cubes. Toss with a little olive oil to coat and spread in a single layer on a baking sheet. Bake at 350 degrees for about 15 minutes, or until toasted.
Recipe by Go Dairy Free at