Creamy Chilled Roasted Tomato Basil Soup
Chilled Roasted Tomato Basil Soup is the perfect summer soup. After making it dozens of times, I’ve discovered the trick to a creamy, rich flavor without dairy. The fresh basil adds a bright, summery touch that makes this soup irresistible. Try it with my Easy No-Bake Peanut Butter Oat Bars for a light dinner. If you love recipes like this, you’ll also enjoy Easy No-Bake Peanut Butter Oat Bars and Chilled Mediterranean Tomato and Roasted Pepper Soup.
Why This Creamy Chilled Roasted Tomato Basil Soup Is Pure Comfort
- Perfect for hot summer days
- Creamy and rich without dairy
- Packed with roasted tomato flavor
- Easy to make ahead and store
What You'll Need for Creamy Chilled Roasted Tomato Basil Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs ripe tomatoes
- 1 small red onion
- 4 cloves garlic
- 1 cup fresh basil leaves
- 1 can coconut cream
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic vinegar
- Olive oil
- Optional: Fresh basil leaves
- Optional: Drizzle of coconut cream
- Optional: Crusty bread
đź“ť Ingredient Notes
- Tomatoes: Use ripe, in-season tomatoes for the best flavor.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of blending the soup → See on Amazon
- Immersion blender — Blends the soup directly in the pot for less mess → See on Amazon
How to Make Creamy Chilled Roasted Tomato Basil Soup
- Roast the tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes.
- Sauté the aromatics: Sauté onion and garlic in olive oil until softened.
- Blend the soup: Combine roasted tomatoes, sautéed aromatics, basil, coconut cream, balsamic vinegar, salt, and pepper in a blender. Blend until smooth.
- Chill the soup: Chill the soup in the refrigerator for at least 2 hours before serving.
Cook's Tips for Perfect Creamy Chilled Roasted Tomato Basil Soup
- Common mistake and fix: Don't over-blend the soup. It can become foamy and lose its creamy texture.
- Substitution: You can use canned tomatoes in a pinch, but fresh are always best.
- Make-ahead: This soup can be made up to 3 days ahead and stored in the refrigerator.
Storing & Reheating Creamy Chilled Roasted Tomato Basil Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Yes, up to 3 days ahead
Freezing Creamy Chilled Roasted Tomato Basil Soup
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Gently reheat on the stove or in the microwave
Recipe Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness.
- Best substitution: Canned coconut milk can be substituted for coconut cream.
- Make-ahead: This soup can be made up to 3 days ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or vegetable broth.
Want to level up this recipe?
High-quality blender — Ensures a smooth, creamy soup → Check price on Amazon
Creamy Chilled Roasted Tomato Basil Soup
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes
- 1 small red onion
- 4 cloves garlic
- 1 cup fresh basil leaves
- 1 can coconut cream
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic vinegar
- Olive oil
Optional Toppings
- Fresh basil leaves
- Drizzle of coconut cream
- Crusty bread
Instructions
- Roast the tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes.
- Sauté the aromatics: Sauté onion and garlic in olive oil until softened.
- Blend the soup: Combine roasted tomatoes, sautéed aromatics, basil, coconut cream, balsamic vinegar, salt, and pepper in a blender. Blend until smooth.
- Chill the soup: Chill the soup in the refrigerator for at least 2 hours before serving.
Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness.
- Best substitution: Canned coconut milk can be substituted for coconut cream.
- Make-ahead: This soup can be made up to 3 days ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or vegetable broth.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Gently reheat on the stove or in the microwave
- Make ahead: Yes, up to 3 days ahead
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 14g
- Carbs: 15g
- Fiber: 4g
- Sugar: 8g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chilled Roasted Tomato Basil Soup FAQs
Yes, this soup can be made up to 3 days ahead and stored in the refrigerator.
The soup may have been over-blended, causing it to lose its creamy texture. Try blending for less time next time.
Yes, you can use canned tomatoes in a pinch, but fresh are always best.
While you can freeze this soup, the texture may not be as creamy upon thawing.
This soup pairs well with crusty bread or my Easy No-Bake Peanut Butter Oat Bars.
A Warm Final Note
I can’t wait for you to try Creamy Chilled Roasted Tomato Basil Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
