Cold Tomato Basil Soup
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This cold tomato basil soup is inspired by my time living in Spain, where Gazpacho is a warm-weather staple. I made it even easier and gave it an irresistible Italian twist with fresh basil instead of the traditional parsley or oregano. This has completely changed the way I think about soup, and once you try it, it’ll do the same for you. Tomatoes, garlic, and basil are one of the most reliable flavor combinations in the kitchen, and this recipe is one of the simplest ways to let all three shine.
As someone who grew up on warm, creamy soups like carrot ginger soup and slow cooker broccoli cheddar soup, this refreshing no-cook soup caught me completely off guard in the best way. If you can blend a smoothie, you can make this. Rinse the vegetables, cut them up, blend, and chill. That’s really it, and the payoff is a bowl of cold tomato soup that feels like a genuine discovery the first time you taste it.
On days when it’s too hot to think about turning on the stove, this easy chilled tomato soup has become one of my favorite warm-weather sides. It’s beginner-friendly, completely no-heat, and the kind of recipe that makes you feel like you pulled off a big win with almost no effort at all.
How to Make Cold Tomato Soup
What I love about this chilled tomato soup is how approachable it is. This is the perfect recipe for anyone who hasn’t made soup before as there’s no heat or cooking required. Rinse the vegetables, cut them up, and blend. That’s really it. Chill time does take a while, but a few hours in the fridge make it smoother and more refreshing with a noticeably deeper flavor. Trust me, I’ve tried sneaking a spoonful early and immediately understood why the recipe says to wait.
Keep scrolling for the printable recipe card with everything you need, including ingredient amounts, timing, and step-by-step directions.
Ingredient Notes
- Roma tomatoes: Roma tomatoes are my first choice because they’re naturally sweet, meaty, and not overly watery, plus I buy extras to make tomato bruschetta. I’ve also made this with juicy garden tomatoes and ended up with a slightly thinner soup, which is still delicious on a hot day.
- Olive oil: Since there’s no cooking involved, you’ll actually taste the olive oil. I recommend using one you actually enjoy.
Step-By-Step Instructions
- Prep the tomatoes, onion, and garlic.
- Add everything except the basil to a blender and blend to your desired consistency.
- Transfer to a container and chill in the fridge.
- Divide the soup into four bowls and top with fresh leaves before serving.
Variations
- Stir in a splash of heavy cream or half-and-half if you want to thin out your soup. I tried this on a whim one summer afternoon, and it made the whole bowl feel luxurious.
- Add a squeeze of fresh lemon juice just before serving for a brighter, tangier finish.
- Top each bowl with diced cucumber for extra crunch and freshness. My family likes this version because it makes the soup feel a little more substantial without adding any extra work.
Jessica’s Tips
- I usually blend the soup a little smoother than I think I want because it thickens and settles slightly as it chills. Every time I leave it extra chunky, I end up reaching for the blender again later.
- This probably won’t be an issue, but I always chill the soup in a non-reactive container like plastic, glass or stainless steel. Tomatoes are acidic and can damage other materials like cast iron, copper, and other bare metals.
- Give the soup a quick stir before serving. The ingredients can settle a bit in the fridge, and a few seconds with a spoon brings everything back together.
- Cold dulls seasoning, so give the soup a taste right before serving and adjust the salt then rather than relying entirely on what you added before chilling.
Storage Tips
I transfer leftovers to an airtight container and refrigerate them for up to 3 days. No reheating needed here. That’s part of the charm. Just pull it from the fridge, garnish with fresh basil, and dinner is halfway done.
How to Serve Cold Tomato Soup
Garnish the dish intentionally. A few fresh basil ribbons, a drizzle of good olive oil, and a crack of black pepper on top take the presentation from simple to impressive in seconds, especially if you’re serving guests.
Chilled tomato basil soup is one of my favorite summer sides, which I usually serve with garlic bread, pull-apart bread, or ham and cheese sliders for an easy lunch. For a classic soup and salad combo, I enjoy this with avocado salad or black bean salad.
More Summer Recipes To Try
Creamy Cold Tomato Soup Recipe
Ingredients
- 6 medium Roma tomatoes 2 pounds
- 1 small yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 8 individual basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cut the tomatoes in half lengthwise and remove the stems. Cut the onion into quarters and peel the garlic cloves.
- Add all the ingredients except the basil to a blender cup. Blend until it reaches your preferred texture, from chunky to smooth.
- Transfer to a non-reactive container, such as plastic, glass, or stainless steel. Chill for 4 hours or overnight.
- Right before serving, slice the basil leaves into thin strips. Divide the soup between four bowls and top with the fresh basil leaves before serving.
