Chilled Roasted Tomato Basil Soup with Coconut Cream
Chill out with this Chilled Roasted Tomato Basil Soup with Coconut Cream. After making this many times, I discovered the trick to a creamy, no-cook soup that’s perfect for summer nights. Fresh tomatoes and basil make this soup irresistible, and it’s ready in just 20 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Avocado Toast and Easy Mediterranean Orzo and Beans One-Pot Dinner.
Why This Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- No-cook, perfect for summer
- Creamy texture without dairy
- Better than takeout, ready in 20 minutes
- Versatile, serve hot or cold
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.
- 2 lbs ripe tomatoes
- 1 can coconut cream
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- Optional: Balsamic glaze
- Optional: Fresh basil leaves
- Optional: Crusty bread
📝 Ingredient Notes
- tomatoes: Use ripe, in-season tomatoes for the best flavor.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth, creamy texture → See on Amazon
- Food Processor — Makes quick work of chopping garlic → See on Amazon
How to Make Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast Tomatoes: Preheat oven to 400°F. Toss tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes. Roast for 25-30 minutes.
- Blend Soup: Transfer roasted tomatoes and juices to a blender. Add coconut cream and basil. Blend until smooth.
- Chill Soup: Chill soup in the refrigerator for at least 1 hour before serving.
Cook's Tips for Perfect Chilled Roasted Tomato Basil Soup with Coconut Cream
- : For a smoother soup, peel and seed the tomatoes before roasting.
- Common mistake and fix: If your soup is too thick, thin it out with a little water or vegetable broth.
- : For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Storing & Reheating Chilled Roasted Tomato Basil Soup with Coconut Cream
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Make ahead and chill for up to 24 hours.
Freezing Chilled Roasted Tomato Basil Soup with Coconut Cream
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness and intensifies the flavor.
- Best substitution: Use canned tomatoes for a year-round option.
- Make-ahead: Chill the soup for up to 24 hours before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too watery, simmer it on the stove until it reaches your desired consistency.
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Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes
- 1 can coconut cream
- 1/2 cup fresh basil leaves
Seasonings
- 1/4 cup olive oil
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Optional Toppings
- Balsamic glaze
- Fresh basil leaves
- Crusty bread
Instructions
- Roast Tomatoes: Preheat oven to 400°F. Toss tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes. Roast for 25-30 minutes.
- Blend Soup: Transfer roasted tomatoes and juices to a blender. Add coconut cream and basil. Blend until smooth.
- Chill Soup: Chill soup in the refrigerator for at least 1 hour before serving.
Notes
- Chef tip: Roasting the tomatoes brings out their natural sweetness and intensifies the flavor.
- Best substitution: Use canned tomatoes for a year-round option.
- Make-ahead: Chill the soup for up to 24 hours before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too watery, simmer it on the stove until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make ahead: Make ahead and chill for up to 24 hours.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 22g
- Carbs: 15g
- Fiber: 4g
- Sugar: 12g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs
Yes, make ahead and chill for up to 24 hours.
If your soup is too watery, simmer it on the stove until it reaches your desired consistency.
Yes, use canned tomatoes for a year-round option.
Store leftovers in an airtight container for up to 5 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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!
