Chilled Roasted Tomato Basil Soup with Coconut Cream
Chilled Roasted Tomato Basil Soup with Coconut Cream – After making this soup dozens of times, I’ve discovered the trick to the best, no-cook tomato soup that’s ready in just 30 minutes. The fresh, chilled soup is perfect for summer and my family begs for this better than takeout version. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Turkey Meatballs Meal Prep Recipe and Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta.
Why This Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- No cooking required
- Bursting with fresh tomato flavor
- Creamy and rich without heavy cream
- Perfect for hot summer days
What You'll Need for Chilled Roasted Tomato Basil Soup with Coconut Cream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 lbs ripe tomatoes
- 1 small red onion
- 6 cloves garlic
- 1 cup fresh basil leaves
- 1 can coconut cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp balsamic vinegar
- Optional: Fresh basil leaves
- Optional: Balsamic glaze
- Optional: Crusty bread
📝 Ingredient Notes
- tomatoes: Use ripe, in-season tomatoes for the best flavor
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures smooth, seedless soup → See on Amazon
- Immersion Blender — Convenient for blending directly in the pot → See on Amazon
How to Make Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast Tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
- Blend: Add roasted tomatoes, onion, garlic, basil, and coconut cream to a blender. Blend until smooth.
- Season: Stir in salt, pepper, red pepper flakes, and balsamic vinegar. Taste and adjust seasoning.
- Chill: Chill in the refrigerator for at least 2 hours before serving.
Cook's Tips for Perfect Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Don't overcook the tomatoes. Roasting, not cooking, brings out their flavor.
- Tip: For a smoother soup, peel the tomatoes before roasting.
- Tip: Make a big batch and freeze for later.
Storing & Reheating Chilled Roasted Tomato Basil Soup with Coconut Cream
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Yes, roast tomatoes and blend ahead of time
Freezing Chilled Roasted Tomato Basil Soup with Coconut Cream
Freeze for up to 3 months
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: Roast and blend tomatoes up to 2 days ahead.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If the soup is bitter, it's likely due to overcooking. Next time, reduce roasting time.
Want to level up this recipe?
High-quality blender — Ensures smooth, seedless soup that's pays for itself vs takeout → Check price on Amazon
Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 1 small red onion
- 6 cloves garlic
- 1 cup fresh basil leaves
- 1 can coconut cream
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp balsamic vinegar
Optional Toppings
- Fresh basil leaves
- Balsamic glaze
- Crusty bread
Instructions
- Roast Tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
- Blend: Add roasted tomatoes, onion, garlic, basil, and coconut cream to a blender. Blend until smooth.
- Season: Stir in salt, pepper, red pepper flakes, and balsamic vinegar. Taste and adjust seasoning.
- Chill: Chill in the refrigerator for at least 2 hours before serving.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: Roast and blend tomatoes up to 2 days ahead.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If the soup is bitter, it's likely due to overcooking. Next time, reduce roasting time.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months
- Make ahead: Yes, roast tomatoes and blend ahead of time
Nutrition Per Serving
- Calories: 140
- Protein: 3g
- Fat: 10g
- Carbs: 14g
- Fiber: 3g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs
Yes, roast and blend tomatoes up to 2 days ahead. Chill before serving.
Overcooking tomatoes can cause bitterness. Reduce roasting time to prevent this.
Yes, freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
No, the air fryer isn't suitable for roasting tomatoes for this soup.
Crusty bread, grilled cheese sandwiches, or a simple green salad.
A Warm Final Note
I can’t wait for you to try Chilled Roasted Tomato Basil Soup with Coconut Cream 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!
