You know how I said “no strict rules” in the new year? What I feel like sharing I will? Well today, this fresh tomato soup is speaking to me. I know it isn’t quite tomato season yet, but tomato soup was a nourishing source of comfort for me as a child. I enjoyed it every season – from the heat of summer, to the darkest, rainiest days of winter (I grew up in the Northwest!). It’s comforting, it packs quite a bit of nutrition, and it’s an easy dish that most of us can agree upon since it suits most dietary needs. And I think it’s a wonderful dish to kick off the first day of spring!
Fresh Tomato Soup Enriched with Olive Oil and Served with Rustic Toast
This particular tomato soup recipe is a little different from the ones I grew up with. It’s a richer version that’s infused with olive oil. Since the soup is only lightly heated at the end, it retains the delicate nutrition of extra-virgin olive oil.
If you want a lighter soup, you can reduce the olive oil, and add some unsweetened dairy-free milk beverage or lite coconut milk in its place.
The “croutons” are actually slices of toast, but I’ve included an option for making more traditional olive oil croutons.
This fresh tomato soup recipe with olive oil was shared with us by Bertolli.com.
Special Diet Notes: Fresh Tomato Soup with Olive Oil
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
For a grain-free and paleo option, skip the toast or use a paleo-friendly bread.
- 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)
- 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.
- 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.
- Pour the mixture into a large pot over medium heat, and heat until cooked through.
- Brush the bread with olive oil and grill for 2 minutes per side over medium-high heat, or until visible grill marks have formed.