Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
Chilled Roasted Tomato Basil Soup with Coconut Cream is the ultimate summer soup. After making it dozens of times, I’ve discovered the trick to the best texture and flavor. Keep reading for my best tips on making this fresh, cozy soup that’s better than takeout. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Beef and Broccoli Rice Bowls and Easy Hearty Lentil and Vegetable Soup Recipe.
Why This Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- Light and refreshing yet creamy and satisfying
- Packed with fresh tomato and basil flavors
- Easy to make ahead and perfect for meal prep
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 large onion
- 6 cloves garlic
- 1 bunch fresh basil
- 1 can coconut cream
- Olive oil
- Salt
- Black pepper
- Red pepper flakes (optional)
- Optional: Balsamic glaze
- Optional: Fresh basil leaves
- Optional: Crusty bread
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 chopping ingredients → See on Amazon
- Immersion blender — Ensures smooth and even blending of the soup → See on Amazon
How to Make Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast the tomatoes: Preheat oven to 400°F. Halve tomatoes, toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté onions and garlic: In a large pot, sauté chopped onions and minced garlic until soft.
- Blend the soup: Add roasted tomatoes, onion mixture, coconut cream, and basil to a blender or use an immersion blender. Blend until smooth.
- Chill the soup: Pour soup into a large bowl, cover, and refrigerate until chilled.
Cook's Tips for Perfect Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Don't overcook the tomatoes. Roast until they're soft but not mushy.
- Pro tip: For a smoother soup, peel the tomatoes before roasting.
- Pro tip: Add a pinch of red pepper flakes for a slight kick.
Storing & Reheating Cozy 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: Make ahead and chill for up to 24 hours
Freezing Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Not recommended Microwave: Reheat in the microwave until warmed through
Recipe Notes
- Chef tip: For a lighter soup, use light coconut milk instead of cream.
- Best substitution: Substitute canned tomatoes for fresh when out of season.
- Make-ahead: Chill the soup for up to 24 hours before serving.
- Scaling: This recipe can be easily doubled.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or vegetable broth.
Want to level up this recipe?
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Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 1 large onion
- 6 cloves garlic
- 1 bunch fresh basil
- 1 can coconut cream
Seasonings
- Olive oil
- Salt
- Black pepper
- Red pepper flakes (optional)
Optional Toppings
- Balsamic glaze
- Fresh basil leaves
- Crusty bread
Instructions
- Roast the tomatoes: Preheat oven to 400°F. Halve tomatoes, toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté onions and garlic: In a large pot, sauté chopped onions and minced garlic until soft.
- Blend the soup: Add roasted tomatoes, onion mixture, coconut cream, and basil to a blender or use an immersion blender. Blend until smooth.
- Chill the soup: Pour soup into a large bowl, cover, and refrigerate until chilled.
Notes
- Chef tip: For a lighter soup, use light coconut milk instead of cream.
- Best substitution: Substitute canned tomatoes for fresh when out of season.
- Make-ahead: Chill the soup for up to 24 hours before serving.
- Scaling: This recipe can be easily doubled.
- 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
- Oven reheat: Not recommended
- Microwave reheat: Reheat in the microwave until warmed through
- Make ahead: Make ahead and chill for up to 24 hours
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 16g
- Carbs: 22g
- Fiber: 5g
- Sugar: 12g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 13g
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, make ahead and chill for up to 24 hours. The flavors will meld and intensify.
You may have added too much liquid or not blended the soup enough. Try blending again or reducing the liquid.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
No, the air fryer is not suitable for this recipe.
Use full-fat canned coconut milk or heavy cream as a substitute.
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!
