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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

Roast the tomatoes in the oven alongside the garlic for about 25 minutes, or until they are soft and slightly caramelized.

Step 5

Remove the roasted garlic and tomatoes from the oven and let them cool to room temperature.

Step 6

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.

Step 7

Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed.

Step 8

Add 4 large ice cubes to the blender and pulse until the soup is chilled and slightly diluted.

Step 9

Transfer the soup to a container, cover, and refrigerate for at least 1 hour for the flavors to meld.

Step 10

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

Serving size	(1980.3g)

Amount per serving	% Daily Value*
Calories	1014.9

Total Fat 62.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3552.6mg	0%
Total Carbohydrate 103.8g	0%
Dietary Fiber 22.0g	0%
Total Sugars 42.9g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 353.5mg	0%
Iron 7.9mg	0%
Potassium 3860.9mg	0%

*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.

Source of Calories

Fat: 52.4%

Protein: 9.1%

Carbs: 38.5%