Chilled Roasted Tomato Basil Soup with Coconut Cream
Chilled Roasted Tomato Basil Soup with Coconut Cream is the ultimate summer soup. After making this many times, I discovered that roasting the tomatoes intensifies their flavor. The result is a soup that’s fresher and more vibrant than any store-bought version. If you love recipes like this, you’ll also enjoy Slow Cooker Garlic Butter Beef Bites with Potatoes and Fresh Thai Mango Green Papaya Salad with Chili Lime Dressing.
Why This Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- Bursting with fresh tomato flavor
- Creamy without dairy
- Perfect for hot summer days
- Easy to make ahead
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.
- Ripe tomatoes
- Basil leaves
- Coconut cream
- Garlic
- Onion
- Red pepper flakes
- Salt and pepper
- Optional: Balsamic glaze
- Optional: Fresh basil leaves
- Optional: Crusty bread
đź“ť Ingredient Notes
- Tomatoes: Use the ripest, freshest tomatoes you can find.
đź›’ Tools & Equipment I Recommend
- Food processor — Smooth soup in seconds → See on Amazon
- Immersion blender — Blend directly in the pot → See on Amazon
How to Make Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast the tomatoes: Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes.
- Sauté aromatics: Cook onion, garlic, and red pepper flakes in olive oil until softened.
- Blend: Combine roasted tomatoes, sautéed aromatics, basil, and coconut cream in a blender. Blend until smooth.
- Chill: Refrigerate the soup for at least 2 hours before serving.
Cook's Tips for Perfect Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Over-blending can make the soup foamy. To fix, let the soup rest for 10 minutes before serving.
- Tip: For a smoother soup, peel the tomatoes before roasting.
- Tip: Make a big batch and freeze portions 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, make up to 2 days ahead.
Freezing Chilled Roasted Tomato Basil Soup with Coconut Cream
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Gently reheat on the stove or in the microwave.
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: Prepare the soup up to 2 days ahead. Refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.
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Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- Ripe tomatoes
- Basil leaves
- Coconut cream
Seasonings
- Garlic
- Onion
- Red pepper flakes
- Salt and pepper
Optional Toppings
- Balsamic glaze
- Fresh basil leaves
- Crusty bread
Instructions
- Roast the tomatoes: Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes.
- Sauté aromatics: Cook onion, garlic, and red pepper flakes in olive oil until softened.
- Blend: Combine roasted tomatoes, sautéed aromatics, basil, and coconut cream in a blender. Blend until smooth.
- Chill: Refrigerate the soup 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: Prepare the soup up to 2 days ahead. Refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Not applicable.
- Microwave reheat: Gently reheat on the stove or in the microwave.
- Make ahead: Yes, make up to 2 days ahead.
Nutrition Per Serving
- Calories: 170
- Protein: 4g
- Fat: 11g
- Carbs: 18g
- Fiber: 4g
- Sugar: 12g
- Sodium: 700mg
- 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, it's best made at least 2 hours ahead to chill properly.
Over-blending or not cooking the tomatoes enough can make the soup watery. To fix, let the soup rest for 10 minutes before serving, and ensure the tomatoes are fully roasted.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
No, an air fryer is not suitable for this recipe.
Store in an airtight container in the fridge for up to 5 days.
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!
