Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

Chilled Roasted Tomato Basil Soup with Coconut Cream is the ultimate comfort food. After making this many times, I’ve discovered the trick to a perfectly balanced, smoky flavor. The warm, rich colors and cozy texture will make you want to dive right in. Try it with my Classic Italian Cream Bombs Filled with Vanilla Custard for a perfect meal. If you love recipes like this, you’ll also enjoy Classic Italian Cream Bombs Filled with Vanilla Custard and Easy Baked Chicken Roll Ups with Ham and Swiss Cheese.

What You'll Need for Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 lbs ripe tomatoes
• 1 large onion
• 6 cloves garlic
• 1 bunch fresh basil
• 1 can coconut cream
• Olive oil
• Salt
• Pepper
• Red pepper flakes
• Sugar
• Optional: Balsamic glaze
• Optional: Fresh basil leaves
• Optional: Grated Parmesan cheese

How to Make Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

1. Roast the tomatoes: Preheat the oven to 400°F. Cut the tomatoes in half, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
2. Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Blend the soup: Add the roasted tomatoes, including their juices, to the pot with the onions and garlic. Stir in the sugar and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 15 minutes. Use an immersion blender or food processor to blend the soup until smooth.
4. Add the coconut cream and basil: Stir in the coconut cream and torn basil leaves. Taste and adjust the seasoning if needed. Let the soup cool to room temperature, then refrigerate until chilled.

Storing & Reheating Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead and stored in the fridge.

Freezing Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring every 2 minutes until heated through.

Recipe Notes

• Chef tip: For a lighter soup, use low-fat coconut milk instead of coconut cream.
• Best substitution: If you don't have coconut cream, you can use full-fat canned coconut milk instead.
• Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 lbs ripe tomatoes
• 1 large onion
• 6 cloves garlic
• 1 bunch fresh basil
• 1 can coconut cream

Seasonings

• Olive oil
• Salt
• Pepper
• Red pepper flakes
• Sugar

Optional Toppings

• Balsamic glaze
• Fresh basil leaves
• Grated Parmesan cheese

Instructions

1. Roast the tomatoes: Preheat the oven to 400°F. Cut the tomatoes in half, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
2. Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Blend the soup: Add the roasted tomatoes, including their juices, to the pot with the onions and garlic. Stir in the sugar and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 15 minutes. Use an immersion blender or food processor to blend the soup until smooth.
4. Add the coconut cream and basil: Stir in the coconut cream and torn basil leaves. Taste and adjust the seasoning if needed. Let the soup cool to room temperature, then refrigerate until chilled.

Notes

• Chef tip: For a lighter soup, use low-fat coconut milk instead of coconut cream.
• Best substitution: If you don't have coconut cream, you can use full-fat canned coconut milk instead.
• Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a saucepan over medium heat, stirring occasionally.
• Microwave reheat: Reheat in the microwave, stirring every 2 minutes until heated through.
• Make ahead: The soup can be made up to 2 days ahead and stored in the fridge.

Nutrition Per Serving

• Calories: 220
• Protein: 7g
• Fat: 12g
• Carbs: 28g
• Fiber: 6g
• Sugar: 12g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream FAQs

A Warm Final Note

I can’t wait for you to try Cozy Chilled Roasted Tomato Basil Soup with Coconut Cream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!