Chilled Roasted Tomato Soup Recipe

Name: Chilled Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ripe tomatoes; 8-10 whole garlic cloves; 4 tablespoons Olive Oil plus additional to coat tomatoes; 2 Medium onions chopped; 3 tablespoons Kosher Salt; 1/2 teaspoon Red Pepper Flakes; 28 ounces Tomato Puree, canned; 1 teaspoon Chicken bouillon base; 1 cup Water; 3 cups Whole Basil Leaves; 1/4 teaspoon Italian Seasoning; 1/2 teaspoon Thyme; 1/4 cup Heavy Cream or Half and Half; Kosher Salt and Cracked Pepper to taste

Servings: persons

14 ripe tomatoes
8-10 whole garlic cloves
4 tablespoons Olive Oil plus additional to coat tomatoes
2 Medium onions chopped
3 tablespoons Kosher Salt
1/2 teaspoon Red Pepper Flakes
28 ounces Tomato Puree, canned
1 teaspoon Chicken bouillon base
1 cup Water
3 cups Whole Basil Leaves
1/4 teaspoon Italian Seasoning
1/2 teaspoon Thyme
1/4 cup Heavy Cream or Half and Half
Kosher Salt and Cracked Pepper to taste

1
Preheat Oven to 450 degrees
2
Cut ripe tomatoes into 8 pieces and spread on an oiled jelly roll pan. Add whole, peeled garlic cloves
3
Drizzle olive oil over tomatoes and whole garlic cloves and toss with kosher salt and fresh cracked pepper
4
Roast for 25 minutes until tomatoes and garlic are soft. Let cool. Do not pour off the juice in the pan.
5
Heat about 4 Tblsp of olive oil in a large pot. Saute two medium chopped onions until soft and lucent.
6
Pull out the roasted garlic from the tomatoes. Chop and add to onions.
7
Add red pepper flakes.
8
Add 28 ounce can of tomato puree, 3 Cups whole basil leaves, the roasted tomatoes and juice, Italian Seasoning and Thyme.
9
Mix 1 Tsp. chicken bouillon with water. I use the tomato puree can to mix the water and chicken bouillon base. Add to the pot.
10
Once it's brought to a small boil, turn heat down and simmer for at least 45 minutes.
11
IMPORTANT. Let cool before blending the tomatoes.
12
I use an immersion blender but a food processor or blender works equally well. Remove 1/2 and set aside to use as a nice cool soup.
13
I use the remainder to add the cream while continuing to blend.
14
Salt and pepper to taste.
15
Suggestions for a garnish...shredded fresh basil leaves, sour cream, or gorgonzola chunks. This makes for a great soup, hot or cold as well as an excellent sauce for pasta.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 ripe tomatoes, 8-10 whole garlic cloves, 4 tablespoons Olive Oil plus additional to coat tomatoes, 2 Medium onions chopped, and more.

Yes, Chilled Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Roasted Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions