Let me introduce you to a summer classic that’s as elegant as it is easy: Chilled Creamy Tomato Basil Soup. This silky, vibrant, and refreshing dish brings together the ripest tomatoes, fragrant basil, and a touch of creamy yogurt for a cooling lunch or appetizer you’ll crave during every heatwave. Whether you’re hosting friends or simply want to treat yourself, this chilled soup is pure sunshine in a bowl, with a flavor that proves simple ingredients can truly shine when they’re blended together just right.

Chilled Creamy Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chilled Creamy Tomato Basil Soup is in its harmony of simple ingredients. Each component adds depth, color, and unmistakable summer flavor, coming together in a way that feels both special and effortless.

Ripe tomatoes: These provide the juicy, sweet foundation for the soup, so seek out the freshest ones you can find.
Shallot or red onion: Adds a gentle piquancy without overpowering the freshness of the tomatoes.
Garlic: Gives a subtle zing and aromatic backbone to each spoonful.
Extra-virgin olive oil: Infuses the soup with richness and that signature Mediterranean flavor.
Plain Greek yogurt or sour cream: Brings the luscious creaminess that makes every bite velvety smooth.
Red wine vinegar: Brightens and balances the sweetness of the tomatoes.
Fresh basil leaves: The fragrant star herb that elevates the soup above ordinary tomato blends.
Salt: Essential to draw out and boost all the natural flavors.
Black pepper: Adds a gentle warmth and complexity.
Sugar (optional): Just a pinch balances acidity if your tomatoes are on the tart side.

How to Make Chilled Creamy Tomato Basil Soup

Step 1: Prep the Produce

Start by washing and chopping your ripe tomatoes, core and all. Peel and finely chop the shallot or red onion, and mince the garlic cloves. Having everything prepped before blending makes the entire process seamless and quick.

Step 2: Blend Until Velvety Smooth

Add the chopped tomatoes, shallot, garlic, olive oil, Greek yogurt or sour cream, red wine vinegar, fresh basil, salt, black pepper, and sugar if using, right into your blender or food processor. Blend everything together on high until the mixture turns completely smooth and creamy, with no chunks remaining. Scrape down the sides as needed to catch every last bit.

Step 3: Taste and Season

Give your Chilled Creamy Tomato Basil Soup a taste test and adjust the salt, pepper, or vinegar as needed. Depending on how sweet or tangy your tomatoes are, you might want another pinch of salt or a touch more sugar to get that perfect balance.

Step 4: Strain for Extra Silkiness (Optional)

If you crave the most luxurious, restaurant-style texture, pour your blended soup through a fine-mesh sieve into a bowl. Use a spatula to help push it through. This step is optional but totally worth it for ultra-smooth results.

Step 5: Chill Thoroughly

Transfer the soup to a large bowl, cover, and refrigerate for at least two hours. Chilling not only cools things down but also allows the flavors to meld and intensify. You want your Chilled Creamy Tomato Basil Soup refreshingly cold for serving!

Step 6: Finish and Serve

Give the soup a good stir after chilling, then ladle into bowls. Top each with extra basil leaves and a swirl of olive oil for a pretty (and tasty) finish. Now, your masterpiece is ready to enjoy.

How to Serve Chilled Creamy Tomato Basil Soup

Garnishes

The best garnishes are both beautiful and practical. Try a generous sprinkle of torn fresh basil leaves, a luxurious drizzle of extra-virgin olive oil, or for a special touch, a little dollop of Greek yogurt. Even a bit of flaky sea salt can make each bowl pop with flavor and charm.

Side Dishes

This soup shines alongside crusty bread, griddled sourdough, or a classic grilled cheese sandwich. For a lighter pairing, offer a crisp green salad with cucumbers, or serve with herby crostini for dipping—the contrast of crunchy and creamy is heavenly!

Creative Ways to Present

Set the mood for a summer gathering by pouring Chilled Creamy Tomato Basil Soup into shot glasses for appetizer shooters, or serve in small mason jars for picnics. For dinner parties, add a swirl of pesto or top with roasted cherry tomatoes to make each bowl a work of art.

Make Ahead and Storage

Storing Leftovers

Leftovers are a happy bonus: simply store any unused soup in an airtight container in the fridge for up to three days. Stir well before serving, as separation can naturally occur.

Freezing

Want to save some for later? Pour your Chilled Creamy Tomato Basil Soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to two months. Thaw in the refrigerator overnight before serving.

Reheating

Since this is a cold soup, reheating isn’t typically needed. If you’ve frozen it, bring the container out to thaw in the fridge and give it a stir before serving. For a fun twist, you could gently warm it to room temperature on a chilly day, but classic is best ice cold.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh, ripe tomatoes create the brightest, most summery flavor, but if you’re in a pinch, high-quality canned whole tomatoes can work—just be sure to drain them well and taste for sweetness or acidity before blending.

How do I avoid a watery texture?

If your tomatoes are especially juicy, you may want to strain out some liquid before blending, or opt for meaty tomato varieties. Straining the blended soup through a sieve can also help achieve that gorgeously creamy consistency.

Is Chilled Creamy Tomato Basil Soup suitable for vegans?

Absolutely! Swap the Greek yogurt or sour cream for your favorite unsweetened plant-based yogurt—cashew or coconut varieties work especially well for replicating that creaminess.

Can I make this soup spicy?

Yes, for a little extra kick, add a pinch of crushed red pepper flakes or a slice of fresh chili to the blender. Start small and taste as you go until you reach the perfect amount of heat.

What tomatoes work best for this recipe?

Look for ripe heirlooms or Roma tomatoes for their sweet flavor and rich flesh. Whatever type Soup.

Final Thoughts

When the sun is blazing and your cravings run toward crisp, cooling dishes, Chilled Creamy Tomato Basil Soup delivers every single time. It’s easy, elegant, and packed with seasonal flavor. I can’t wait for you to give it a try and make it your new warm-weather comfort in a bowl!

Chilled Creamy Tomato Basil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: Emma
Total Time: 2 hours 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Indulge in the refreshing flavors of summer with this Chilled Creamy Tomato Basil Soup. Velvety smooth and bursting with the essence of ripe tomatoes and fresh basil, this no-cook soup is a delightful way to beat the heat.

Ingredients

Scale

Main Soup:

2 pounds ripe tomatoes (cored and chopped)
1 small shallot or 1/4 small red onion (chopped)
2 cloves garlic (minced)
1/4 cup extra-virgin olive oil
1/2 cup plain Greek yogurt or sour cream
1 tablespoon red wine vinegar
1/4 cup fresh basil leaves (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional, to balance acidity)

Cook Mode Prevent your screen from going dark

Instructions

Blend the Ingredients: In a blender, combine tomatoes, shallot, garlic, olive oil, Greek yogurt, red wine vinegar, basil, salt, pepper, and sugar. Blend until smooth.
Chill the Soup: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours.
Serve: Stir well, ladle into bowls, and garnish with basil leaves and olive oil before serving.