Creamy Chilled Roasted Tomato Basil Soup
Chilled Tomato Basil Soup is the ultimate summer refresher. After making this many times, I discovered the trick to the best flavor: roasting the tomatoes first. This concentrates their sweetness and adds depth. The result is a soup that’s fresh, creamy, and full of flavor. Keep reading for my best tips, or jump to the recipe card. You might also love my Classic Hawaiian Loco Moco Recipe with Mushroom Gravy.
Why This Creamy Chilled Roasted Tomato Basil Soup Is Pure Comfort
- It's ready in just 30 minutes
- The perfect blend of fresh and tangy flavors
- Creamy without being heavy – perfect for hot days
- Easy to make ahead and enjoy throughout the week
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.
- 4 lbs ripe tomatoes
- 1 small red onion
- 4 cloves garlic
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup heavy cream
- Optional: Fresh basil leaves, for garnish
- Optional: Balsamic glaze, for drizzling
📝 Ingredient Notes
- tomatoes: Use the ripest, reddest tomatoes you can find for the best flavor.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes smooth soups in minutes, right in the pot. → See on Amazon
- Food Processor — Saves time and effort in chopping and blending ingredients. → See on Amazon
How to Make Creamy Chilled Roasted Tomato Basil Soup
- Roast the Tomatoes: Preheat the oven to 400°F (200°C). Cut the tomatoes in half, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until softened and slightly caramelized.
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Blend the Soup: Add the roasted tomatoes, basil, salt, pepper, and red pepper flakes (if using) to the pot. Use an immersion blender to blend until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return it to the pot.
- Chill the Soup: Stir in the heavy cream. Taste and adjust the seasoning if needed. Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours.
- Serve: Ladle the soup into bowls, garnish with fresh basil, and drizzle with balsamic glaze if desired. Serve immediately.
Cook's Tips for Perfect Creamy Chilled Roasted Tomato Basil Soup
- : For a smoother soup, peel the tomatoes before roasting. To do this, cut a small X into the bottom of each tomato, then blanch them in boiling water for 1 minute. The skins should slip off easily.
- Common mistake and fix: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.
- : Make this soup up to 3 days ahead. Store it in the refrigerator, and give it a good stir before serving.
Storing & Reheating Creamy Chilled Roasted Tomato Basil Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This soup can be made up to 3 days ahead. Store in the refrigerator and give it a good stir before serving.
Freezing Creamy Chilled Roasted Tomato Basil Soup
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat gently on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave in 30-second intervals, stirring between each.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the soup.
- Best substitution: If you can't find fresh basil, substitute with 1 tablespoon of dried basil.
- Make-ahead: This soup can be made up to 3 days ahead. Store in the refrigerator and give it a good stir before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.
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Creamy Chilled Roasted Tomato Basil Soup
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 1 small red onion
- 4 cloves garlic
- 1 cup fresh basil leaves
- 1/4 cup olive oil
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup heavy cream
Optional Toppings
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F (200°C). Cut the tomatoes in half, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until softened and slightly caramelized.
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Blend the Soup: Add the roasted tomatoes, basil, salt, pepper, and red pepper flakes (if using) to the pot. Use an immersion blender to blend until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return it to the pot.
- Chill the Soup: Stir in the heavy cream. Taste and adjust the seasoning if needed. Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours.
- Serve: Ladle the soup into bowls, garnish with fresh basil, and drizzle with balsamic glaze if desired. Serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the soup.
- Best substitution: If you can't find fresh basil, substitute with 1 tablespoon of dried basil.
- Make-ahead: This soup can be made up to 3 days ahead. Store in the refrigerator and give it a good stir before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat gently on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave in 30-second intervals, stirring between each.
- Make ahead: This soup can be made up to 3 days ahead. Store in the refrigerator and give it a good stir before serving.
Nutrition Per Serving
- Calories: 180
- Protein: 5g
- Fat: 8g
- Carbs: 25g
- Fiber: 4g
- Sugar: 10g
- Sodium: 450mg
- Cholesterol: 10mg
- Sat. Fat: 2g
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. Store it in the refrigerator and give it a good stir before serving.
If your soup is too thin, simmer it on the stove until it reaches your desired consistency. If it's too thick, thin it out with a little water or vegetable broth.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, you can use a blender to blend the soup. However, an immersion blender is more convenient as it allows you to blend the soup right in the pot.
This soup pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad.
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!
