Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream
Chilled Roasted Tomato Basil Soup with Coconut Cream is the perfect summer soup. After making this many times, I discovered that roasting the tomatoes first brings out their sweetness and intensifies the flavor. The result is a creamy, tangy, and refreshing soup that’s better than takeout and ready in just 30 minutes. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe and Easy Mediterranean Tuna Salad Recipe.
Why This Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- Better than takeout taste at home
- Ready in just 30 minutes
- Creamy and tangy, perfect for summer
- Easy to make and customize
What You'll Need for Creamy 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.
- 6 ripe tomatoes
- 1 can coconut cream
- 1 small onion
- 3 cloves garlic
- 1 cup fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp sugar (optional)
- 1/2 tsp red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Balsamic glaze
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- tomatoes: Use ripe, in-season tomatoes for the best flavor.
- coconut cream: Ensure the can is well-shaken before using.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and ensures a smooth texture. → See on Amazon
- High-quality blender — Alternatively, use a powerful blender for a silky smooth soup. → See on Amazon
How to Make Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast the tomatoes: Preheat oven to 400°F (200°C). Cut tomatoes in half, drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened.
- Blend the soup: Add roasted tomatoes, coconut cream, basil leaves, sugar (if using), and red pepper flakes (if using) to the pot. Blend until smooth using an immersion blender or regular blender.
- Chill and serve: Chill the soup in the refrigerator for at least 2 hours. Serve with desired toppings.
Cook's Tips for Perfect Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Overblending can cause the soup to become too thin. To fix, simmer the soup on the stove for a few minutes to reduce and thicken.
- Tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pot when sautéing the aromatics.
- Tip: Make this soup ahead of time and store in the refrigerator for up to 5 days.
- Tip: For a heartier meal, serve the soup with crusty bread or grilled cheese sandwiches.
Storing & Reheating Creamy 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 ahead and chill for up to 2 hours before serving.
Freezing Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: Roasting the tomatoes first brings out their natural sweetness and intensifies the flavor.
- Best substitution: Use canned tomatoes in place of fresh for a year-round option.
- Make-ahead: Make the soup up to 2 days ahead and chill in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- 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 cutting board — A sturdy cutting board makes prep work faster and safer. → Check price on Amazon
Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- 6 ripe tomatoes
- 1 can coconut cream
- 1 small onion
- 3 cloves garlic
- 1 cup fresh basil leaves
Seasonings
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp sugar (optional)
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Balsamic glaze
- Grated Parmesan cheese
Instructions
- Roast the tomatoes: Preheat oven to 400°F (200°C). Cut tomatoes in half, drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened.
- Blend the soup: Add roasted tomatoes, coconut cream, basil leaves, sugar (if using), and red pepper flakes (if using) to the pot. Blend until smooth using an immersion blender or regular blender.
- Chill and serve: Chill the soup in the refrigerator for at least 2 hours. Serve with desired toppings.
Notes
- Chef tip: Roasting the tomatoes first brings out their natural sweetness and intensifies the flavor.
- Best substitution: Use canned tomatoes in place of fresh for a year-round option.
- Make-ahead: Make the soup up to 2 days ahead and chill in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- 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 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Yes, make ahead and chill for up to 2 hours before serving.
Nutrition Per Serving
- Calories: 160
- Protein: 3g
- Fat: 12g
- Carbs: 14g
- Fiber: 3g
- Sugar: 8g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs
Yes, make the soup up to 2 days ahead and chill in the refrigerator. The flavors will meld together and intensify.
Overblending can cause the soup to become too thin. To fix, simmer the soup on the stove for a few minutes to reduce and thicken.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe requires roasting in the oven.
Use full-fat canned coconut milk as a substitute. The soup may not be as thick, but it will still be delicious.
A Warm Final Note
I can’t wait for you to try Creamy 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!
