Chilled Tomato Roasted Garlic and Basil Soup
Experience the vibrant, summery flavors of our Chilled Tomato Roasted Garlic and Basil Soup, a refreshing twist on a classic comforting dish. This silky, no-cream soup showcases the natural sweetness of roasted ripe tomatoes and caramelized garlic paired with the fragrant punch of fresh basil. Roasting the vegetables intensifies their flavors, while a splash of balsamic vinegar adds a subtle tangy depth. Blended until velvety smooth and chilled to perfection, this soup is ideal for hot days and makes a light yet satisfying starter or lunch. Serve it with crusty bread or a drizzle of extra virgin olive oil for an elegant finishing touch. Perfect for showcasing seasonal produce, this recipe celebrates the essence of summer in every spoonful.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 whole bulb garlic
- 4 tablespoons extra virgin olive oil
- 15 leaves fresh basil leaves
- 2 cups vegetable stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 0.25 teaspoon crushed red pepper flakes (optional)
- 4 large cubes ice cubes
Instructions
Preheat the oven to 400°F (200°C).
Cut the top off the bulb of garlic to expose the tops of the cloves. Drizzle 1 tablespoon of olive oil over the garlic, wrap it in aluminum foil, and roast in the oven for 30-35 minutes until the cloves are golden and tender.
While the garlic roasts, slice the large tomatoes into quarters. Arrange the tomatoes on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and sprinkle with half the salt and pepper.
Roast the tomatoes in the oven alongside the garlic for about 25 minutes, or until they are soft and slightly caramelized.
Remove the roasted garlic and tomatoes from the oven and let them cool to room temperature.
Once cooled, squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil leaves, sugar, remaining salt and pepper, balsamic vinegar, vegetable stock, and the optional crushed red pepper flakes.
Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed.
Add 4 large ice cubes to the blender and pulse until the soup is chilled and slightly diluted.
Transfer the soup to a container, cover, and refrigerate for at least 1 hour for the flavors to meld.
Before serving, stir well and drizzle the remaining 1 tablespoon of olive oil on top as a garnish. Serve cold, optionally with crusty bread or a fresh basil sprig for presentation.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
