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Chilled Roasted Tomato Basil Soup

Delicious Chilled Roasted Tomato Basil Soup for Hot Days

This Chilled Roasted Tomato Basil Soup is a refreshing vegan delight perfect for hot days.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 cups Fresh Tomatoes opt for ripe and juicy varieties
  • 1 cup Basil preferably fresh from the garden
  • 1 cup Coconut Cream can substitute with Greek yogurt for tanginess
  • 2 tablespoons Olive Oil use extra virgin for best flavor
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Pepper freshly ground is recommended
  • 1 teaspoon Sugar optional to balance acidity

Equipment

  • Oven
  • Blender
  • Baking Sheet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Wash the fresh tomatoes, cut them in half, and toss with olive oil, salt, and pepper.
  3. Place the tomatoes cut-side up onto the baking sheet and roast for 25-30 minutes.
  4. Allow the roasted tomatoes to cool slightly, then blend them with basil and coconut cream until smooth.
  5. Taste the soup and adjust seasoning, adding sugar if it's too acidic.
  6. Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours before serving.
  7. Serve chilled, garnished with fresh basil or a drizzle of olive oil if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 5mg

Notes

Store in an airtight container in the fridge for up to 5 days. Do not freeze as it alters the texture.

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