Everything is spice and nice in my Heirloom Tomato and Cauliflower Soup with Gluten Free Croutons. I remember the first time I tried a Heirloom tomato while working at a restaurant where Heirlooms were on our menu. I didn’t eat much salad back then but my workers persistence convinced me to try this salad and I better HAVE the tomatoes! One bite into the Heirloom and was like oh shit!! This is soooo good! To this day, my eyes open big when I see bright and colorful heirlooms in the store.
What is a Heirloom Tomato anyways?
Heirlooms are considered “family heirlooms” as the seeds are said to be passed down from different generations. They have this sweet taste and you can totally enjoy them solo. The things about the Heirloom is that – the bigger, the more colorful and somewhat more deformed, the better!! Recently I was looking for something simple to photograph and came across these beauties at Whole Foods. With these and some leftover cauliflower, creating a vegan soup was a no brainer!
What is not pictured here: the yummy gluten free grilled cheese I made along with it to dunk, dunk inside my bowl.
Any substitutions I can use?
This soup is vegan however you can use regular heavy cream or milk if dairy isn’t an issue for you. Store bought croutons can replace the homemade ones. You can always use regular tomatoes instead of heirlooms. The combination of sweet paprika and cayenne can replace the Aleppo pepper.
Can I freeze this?
Yes! If your household is anything like mine, sometimes you are the only one who loves tomato soup- so what are you going to do with a big pot of it? When you make a batch, cool it down completely and then evenly distribute the soup into freezer safe meal prep containers with a lid. You can defrost it in the fridge overnight when you want to reheat or reheat from frozen.
Heirloom Tomato and Cauliflower Soup with Gluten Free Croutons
Gluten Free Croutons
- 6 slices gluten free bread
- 2 tbsp olive oil
- 1/2 tsp each kosher salt, dried thyme, garlic powder, dried oregano, dried basil
- Preheat the oven to 400 degrees. Place the carrots on a sheet pan and roast for 15 minutes until soft.
- In a large dutch oven, heat the oil, add the heirlooms with the onion. Let it cook for about 5-7 minutes then add the cauliflower.
- Continue to sauté the vegetables and when the carrots are done, remove from the oven and add them into the dutch oven. Let everything cook together for about 10 minutes then add the spices. Add the coconut milk.
- Using an immersion blender or a food processor, puree the soup. If using a food processor, add it in batches so it doesn’t overflow.
- Turn the oven down to 350 and on a baking sheet lined with parchment paper, toss the cubed gf bread with the olive oil and spices. Place in the oven for 15 minutes.
- Serve the soup with croutons on top and dig in!