There’s something incredibly soothing about a chilled soup, especially when it’s bursting with the vibrant flavors of tomatoes and fresh basil. This creamy tomato basil soup is a summertime favorite of mine, and I can’t wait to share it with you!
Refreshing Chilled Creamy Tomato Basil Soup
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 pounds ripe tomatoes, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, packed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and fresh basil leaves, then blend again until well combined.
- If you like a tangy flavor, add balsamic vinegar and blend once more. Adjust seasoning if needed.
- Chill the soup in the refrigerator for at least 2 hours before serving.
Servings
This recipe serves 4-6 people.
Nutrition Info
Approximately 300 calories per serving, depending on the exact ingredients used.
Final Thoughts
This chilled creamy tomato basil soup is perfect for hot summer days or any time you need a refreshing dish. I hope you enjoy making it as much as I do—it’s a delightful treat that always leaves me feeling satisfied!