Best Chilled Roasted Tomato Basil Soup with Coconut Cream
Chill out with the Best Chilled Roasted Tomato Basil Soup with Coconut Cream. After making this countless times, I discovered the trick to a creamy, fresh soup that’s perfect for summer cookouts. The crisp, chilled texture is irresistible. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Cherry Cream Pie Recipe and Grilled Tuna Steak with Fresh Mango Avocado Salsa.
Why This Best Chilled Roasted Tomato Basil Soup with Coconut Cream Is Pure Comfort
- Creamy texture without heavy cream
- Packed with fresh basil flavor
- Easy to make ahead for summer cookouts
- Better than takeout, healthier too
What You'll Need for Best 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: Fresh basil leaves
- Optional: Crusty bread
- Optional: Balsamic glaze
đź“ť Ingredient Notes
- Tomatoes: Use ripe, in-season tomatoes for best flavor.
đź›’ Tools & Equipment I Recommend
- Blender — Ensures smooth, creamy texture → See on Amazon
- Immersion Blender — Convenient for blending directly in the pot → See on Amazon
How to Make Best Chilled Roasted Tomato Basil Soup with Coconut Cream
- Roast Tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 30 minutes.
- Sauté Onion and Garlic: Sauté onion and garlic in olive oil until softened.
- Blend: Blend roasted tomatoes, sautéed onion, garlic, and basil until smooth. Stir in coconut cream.
- Chill: Chill the soup in the refrigerator for at least 2 hours before serving.
Cook's Tips for Perfect Best Chilled Roasted Tomato Basil Soup with Coconut Cream
- Common mistake and fix: Don't overcook the soup. It can make the tomatoes bitter. If it happens, add more coconut cream to balance the flavor.
- Pro tip: For a smoother soup, peel the tomatoes before roasting. It's an extra step, but it makes a difference.
- Pro tip: Make a big batch and freeze portions for later. It's great for meal prep.
- Pro tip: Add a pinch of red pepper flakes for a subtle kick.
Storing & Reheating Best 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 best flavor.
Freezing Best 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: For a smoother soup, peel the tomatoes before roasting.
- Best substitution: Use canned tomatoes if fresh are out of season.
- Make-ahead: Make ahead and chill for best flavor.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or vegetable broth.
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Best 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
- Fresh basil leaves
- Crusty bread
- Balsamic glaze
Instructions
- Roast Tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 30 minutes.
- Sauté Onion and Garlic: Sauté onion and garlic in olive oil until softened.
- Blend: Blend roasted tomatoes, sautéed onion, garlic, and basil until smooth. Stir in coconut cream.
- Chill: Chill the soup in the refrigerator for at least 2 hours before serving.
Notes
- Chef tip: For a smoother soup, peel the tomatoes before roasting.
- Best substitution: Use canned tomatoes if fresh are out of season.
- Make-ahead: Make ahead and chill for best flavor.
- Scaling: Easily double or triple the recipe for a crowd.
- 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.
- Make ahead: Yes, make ahead and chill for best flavor.
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 12g
- Carbs: 20g
- Fiber: 4g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs
Yes, make ahead and chill for best flavor. It keeps in the refrigerator for up to 5 days.
Overcooking can make the tomatoes bitter. If it happens, add more coconut cream to balance the flavor.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, this soup is perfect for summer cookouts. It's best served chilled.
Serve with crusty bread, fresh basil leaves, and a drizzle of balsamic glaze.
A Warm Final Note
I can’t wait for you to try Best 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!
