Hot 'n' Cold Tomato Soup Recipe

Name: Hot 'n' Cold Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium sweet onion, thinly sliced; 2 garlic cloves, minced; 4 pounds tomatoes, preferably orange Mandarin, coarsely chopped; Salt and freshly ground pepper; 2 cups chicken stock or low-sodium broth; 2 basil sprigs; 2 small yellow squash, finely diced; 2 small zucchini, finely diced; 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped; 1 tablespoon unsalted butter (optional); Sherry vinegar, for garnish

Servings: persons

1/4 cup extra-virgin olive oil
1 medium sweet onion, thinly sliced
2 garlic cloves, minced
4 pounds tomatoes, preferably orange Mandarin, coarsely chopped
Salt and freshly ground pepper
2 cups chicken stock or low-sodium broth
2 basil sprigs
2 small yellow squash, finely diced
2 small zucchini, finely diced
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
1 tablespoon unsalted butter (optional)
Sherry vinegar, for garnish

1
In a large saucepan, heat 2 tablespoons of the olive oil.
2
Add the onion and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes.
3
Add the tomatoes, season with salt and pepper and cook over high heat, stirring, until they release their juices, about 4 minutes.
4
Add the chicken stock and basil and bring to a boil.
5
Reduce the heat to low and simmer for 45 minutes.
6
Discard the basil sprigs.
7
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
8
Add the yellow squash and zucchini and cook over moderately high heat, stirring, until crisp-tender, about 2 minutes.
9
Stir in the sun-dried tomatoes and season with salt and pepper.
10
Set a coarse strainer over a large bowl.
11
Working in batches, puree the tomato soup in a blender until smooth, then strain it and season with salt and pepper.
12
If serving the tomato soup cold, let cool to room temperature, then chill; let the squash mixture cool to room temperature, too.
13
If serving the soup hot, return it to the saucepan, simmer until heated through and stir in the butter.
14
Add a splash of sherry vinegar to the hot or cold soup and ladle into bowls.
15
Spoon a little of the zucchini mixture in to the center of each soup and serve.

541

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium sweet onion, thinly sliced, 2 garlic cloves, minced, 4 pounds tomatoes, preferably orange Mandarin, coarsely chopped, and more.

Yes, Hot 'n' Cold 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!

Hot 'n' Cold Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions