Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
Chill out with this Chilled Roasted Tomato Basil Soup with Coconut Cream. After making it dozens of times, I’ve perfected the balance of tangy and sweet. The secret? Roasting the tomatoes first brings out their natural sweetness. It’s fresh, light, and perfect for summer cookouts. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Italian Pasta Salad with Mozzarella and Veggies and Easy Healthy Orange Chicken Recipe for Dinner.
Why This Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- Light and refreshing, perfect for summer
- Easy to make with just a few ingredients
- Roasting tomatoes adds a depth of flavor you won't believe
- Coconut cream adds a touch of creaminess without the dairy
What You'll Need for Cozy 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 bunch fresh basil
- 1 can coconut cream
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic vinegar
- Optional: Fresh basil leaves
- Optional: Crusty bread
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- Tomatoes: Use the ripest, reddest tomatoes you can find for the best flavor.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in blending the soup → See on Amazon
- Immersion blender — Allows you to blend the soup directly in the pot, reducing mess and preserving nutrients → See on Amazon
How to Make Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast the tomatoes: Preheat your 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 they're soft and slightly caramelized.
- Sauté the aromatics: While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Blend the soup: Add the roasted tomatoes, including any juices, to the pot with the onion and garlic. Stir in the coconut cream, balsamic vinegar, and red pepper flakes (if using). Use an immersion blender or regular blender to puree the soup until smooth.
- Chill the soup: Let the soup cool to room temperature, then refrigerate it for at least 2 hours, or until chilled. Taste and adjust the seasoning if needed.
- Serve: Ladle the chilled soup into bowls. Top with fresh basil leaves, a drizzle of olive oil, and some crusty bread on the side. Enjoy!
Cook's Tips for Perfect Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Don't skip roasting the tomatoes. It might seem like an extra step, but it's crucial for developing the soup's rich flavor.
- Expert tip: For a smoother soup, you can strain it through a fine-mesh sieve after blending. But I like the texture of the skins and seeds, so I usually leave them in.
- Time-saving tip: You can roast the tomatoes a day ahead and store them in the fridge until you're ready to make the soup.
Storing & Reheating Cozy 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 in the fridge for up to 5 days. Make-ahead tip: You can make this soup up to 2 days ahead. Keep it in the fridge until ready to serve.
Freezing Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
This soup doesn't freeze well due to the coconut cream.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Gently reheat individual portions in the microwave until warmed through.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pot when sautéing the aromatics.
- Best substitution: If you're not a fan of coconut cream, you can substitute it with Greek yogurt or sour cream for a similar creaminess.
- Make-ahead: This soup is perfect for meal prepping. Make a big batch and store individual portions in the fridge for easy grab-and-go lunches.
- Scaling: This recipe serves 6-8. To double the batch, simply double all the ingredients.
- Troubleshooting: If your soup is too thick, thin it out with a bit of water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.
Want to level up this recipe?
High-quality blender — Makes quick work of blending the soup to a smooth consistency → Check price on Amazon
Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 1 small red onion
- 6 cloves garlic
- 1 bunch fresh basil
- 1 can coconut cream
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Balsamic vinegar
Optional Toppings
- Fresh basil leaves
- Crusty bread
- Grated Parmesan cheese
Instructions
- Roast the tomatoes: Preheat your 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 they're soft and slightly caramelized.
- Sauté the aromatics: While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Blend the soup: Add the roasted tomatoes, including any juices, to the pot with the onion and garlic. Stir in the coconut cream, balsamic vinegar, and red pepper flakes (if using). Use an immersion blender or regular blender to puree the soup until smooth.
- Chill the soup: Let the soup cool to room temperature, then refrigerate it for at least 2 hours, or until chilled. Taste and adjust the seasoning if needed.
- Serve: Ladle the chilled soup into bowls. Top with fresh basil leaves, a drizzle of olive oil, and some crusty bread on the side. Enjoy!
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pot when sautéing the aromatics.
- Best substitution: If you're not a fan of coconut cream, you can substitute it with Greek yogurt or sour cream for a similar creaminess.
- Make-ahead: This soup is perfect for meal prepping. Make a big batch and store individual portions in the fridge for easy grab-and-go lunches.
- Scaling: This recipe serves 6-8. To double the batch, simply double all the ingredients.
- Troubleshooting: If your soup is too thick, thin it out with a bit of 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 fridge for up to 5 days.
- Freezer: This soup doesn't freeze well due to the coconut cream.
- Oven reheat: Not applicable.
- Microwave reheat: Gently reheat individual portions in the microwave until warmed through.
- Make ahead: You can make this soup up to 2 days ahead. Keep it in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 7g
- Carbs: 15g
- Fiber: 3g
- Sugar: 9g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs
Yes, you can make this soup up to 2 days ahead. Store it in the fridge until ready to serve.
If your soup is too thin, simmer it on the stove until it reaches your desired consistency. Alternatively, you can thicken it with a bit of cornstarch mixed with water.
I don't recommend freezing this soup due to the coconut cream. The texture may change upon thawing.
This soup pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad.
Yes, this soup is naturally gluten-free. Just be sure to use gluten-free bread if you're serving it with crusty bread.
A Warm Final Note
I can’t wait for you to try Cozy 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!
