Summer Tomato Soup with Basil and Croutons

  • serves 4


21 Ratings
Directions for: Summer Tomato Soup with Basil and Croutons


2 lb(s) very ripe tomatoes, quartered, seeded, and chopped

half English cucumber, peeled, seeded, and diced

half red pepper, cored and diced

half small onion

1 clove garlic, crushed

1 oz fresh brown breadcrumbs

2 Tbsp red wine vinegar, more to taste

1 cup vegetable stock or tomato juice

Leaves from 2 thyme sprigs

16 leaves basil

1 pinch Salt and pepper

pinch cayenne pepper, to taste

Honey, to taste (optional)

4 Tbsp tiny butter-fried croutons (optional)


1. Mix the tomatoes, cucumber, red pepper, onion, garlic, and breadcrumbs. Add the vinegar, stock, thyme and 12 of the basil leaves. Marinate 12 hours in a covered glass bowl in the fridge. Purée, and season to taste with salt, pepper, and cayenne pepper. If too acidic (and this will depend on the tomatoes you’ve used), add a little honey. Serve cold with the remaining basil leaves shredded and scattered over top along with some croûtons.

See more: No-Cook, Tomatoes, French, Soup, Appetizer

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