Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
Chilled Roasted Tomato Basil Soup with Coconut Cream is the ultimate summer refresher. After making this many times, I’ve discovered the trick to keeping it light yet creamy is using coconut cream. It adds a tropical twist and makes this soup better than takeout. If you love recipes like this, you’ll also enjoy Dr Pepper Brownies with Rich Chocolate Sauce Recipe and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl Is Pure Comfort
- Light yet creamy texture
- Packed with fresh tomato flavor
- Easy to make ahead and enjoy all week
- Better than takeout taste
What You'll Need for Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
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 large red bell pepper
- 1 can coconut cream
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
- Optional: Basil leaves for garnish
- Optional: Crusty bread for serving
đź“ť Ingredient Notes
- Tomatoes: Use the ripest, in-season tomatoes for the best flavor.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth, creamy soup without transferring hot liquids to a blender. → See on Amazon
- High-quality cutting board — Makes prep work easier and safer. → See on Amazon
How to Make Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- Sauté vegetables: In a large pot, sauté onion, garlic, and bell pepper until softened. Add balsamic vinegar and cook until reduced.
- Blend and chill: Add roasted tomatoes, coconut cream, and basil to the pot. Blend until smooth. Chill in the refrigerator for at least 2 hours before serving.
Cook's Tips for Perfect Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
- : For a smoother soup, blend in batches and strain through a fine-mesh sieve.
- Common mistake and fix: If your soup is watery, try blending it less or adding a bit more coconut cream. Overblending can release too much liquid.
- : For a spicy kick, add a pinch of red pepper flakes when sautéing the vegetables.
Storing & Reheating Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead.
Freezing Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a smoother soup, blend in batches and strain through a fine-mesh sieve.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is watery, try blending it less or adding a bit more coconut cream. Overblending can release too much liquid.
Want to level up this recipe?
High-quality blender — Ensures smooth, creamy soup and pays for itself vs takeout. → Check price on Amazon
Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 1 large onion
- 6 cloves garlic
- 1 large red bell pepper
- 1 can coconut cream
Seasonings
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
Optional Toppings
- Basil leaves for garnish
- Crusty bread for serving
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare tomatoes: Cut tomatoes in half, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- Sauté vegetables: In a large pot, sauté onion, garlic, and bell pepper until softened. Add balsamic vinegar and cook until reduced.
- Blend and chill: Add roasted tomatoes, coconut cream, and basil to the pot. Blend until smooth. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Chef tip: For a smoother soup, blend in batches and strain through a fine-mesh sieve.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: This soup can be made up to 2 days ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is watery, try blending it less or adding a bit more coconut cream. Overblending can release too much liquid.
Storage
- Fridge: Store leftovers 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: This soup can be made up to 2 days ahead.
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 12g
- Carbs: 18g
- Fiber: 4g
- Sugar: 8g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl FAQs
Yes, this soup can be made up to 2 days ahead. Store in an airtight container in the refrigerator.
Overblending can release too much liquid from the tomatoes, making the soup watery. Try blending less or adding a bit more coconut cream.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Add a pinch of red pepper flakes when sautéing the vegetables for a spicy kick.
Serve with crusty bread for a complete meal.
A Warm Final Note
I can’t wait for you to try Chilled Roasted Tomato Basil Soup with Coconut Cream: Cozy Comfort in a Bowl 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!
