Chilled Creamy Tomato Basil Soup
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A cool and creamy tomato soup with a surprise ingredient that brightens the flavor.
This recipe was inspired by a fantastic chilled tomato soup I enjoyed at The Inn at Little Washington in Washington, VA years ago. It was the sweetest, brightest, and most intensely-flavored tomato soup I’d ever tasted. I couldn’t quite put my finger on what made it so good, so, curious about its unique taste, I asked our server who let me in on their little secret: orange juice. It sounds unusual, doesn’t it? But believe me, the orange juice brings out the tomatoes’ sweetness in the most delightful way, adding a bright, citrusy touch to the soup without stealing the show. Now that you know, you’ll definitely pick up on it. But, if you serve it to others without sharing the secret ingredient, they’ll simply marvel at how delicious it is, without being able to put their finger on exactly why.
Table of Contents
“This soup was a very refreshing treat on a hot day. I really loved the brightness of the flavors – simple and delicious!”
What You’ll Need To Make Chilled Creamy Tomato Basil Soup
Step-by-Step Instructions
Begin with the garlic. Place each clove underneath the flat side of a chef’s knife and smash it with the palm of your hand — the peel will come right off. You don’t want to chop the garlic because it will burn if the pieces are too small. Next, roughly chop the onions and carrots and add everything to a large pot.
Cook the onions, garlic and carrots in olive oil until softened and just starting to brown, about 15 minutes.
Add the tomatoes, water, orange juice, sugar, salt, and basil.
Bring to a boil.
Cover and simmer for about 25 minutes.
Purée the soup using a hand-held immersion blender (or in batches in a blender) until completely smooth.
Stir in the cream. Don’t worry — there’s only a third of a cup in the whole pot. A little goes a very long way!
Finally, chill the soup in the refrigerator until very cold. Ladle the soup into bowls and top with fresh chopped basil, or garnish with whole basil leaves if desired. Enjoy!
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Chilled Creamy Tomato-Basil Soup
A cool and creamy tomato soup with a surprise ingredient that brightens the flavor.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 large yellow onions, roughly chopped
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 5 cloves garlic, smashed and peeled
- 2 (28 oz) cans whole peeled tomatoes
- 4 cups water
- 1½ cups orange juice, preferably not from concentrate
- ¼ cup sugar
- 2½ teaspoons salt
- 10 leaves fresh basil, plus more for garnishing soup
- ⅓ cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes.
- Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.
- Purée the soup with a hand-held immersion blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary. Note that the flavor of the orange juice is more pronounced when the soup is hot; once the soup is chilled, it will be more subtle.
- Transfer the soup to a container (or leave in the pot if you wish) and refrigerate until very cold.
- Ladle the soup into bowls and top with fresh chopped basil. Garnish with whole basil leaves if desired.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. When ready to serve, add the heavy cream and stir until fully combined with the remainder of the soup.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 236
- Fat: 12g
- Saturated fat: 4g
- Carbohydrates: 32g
- Sugar: 22g
- Fiber: 4g
- Protein: 3g
- Sodium: 1349mg
- Cholesterol: 18mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I made this with only 1/2 cup of fresh-squeezed orange juice. I cannot imagine adding 1.5 cups! That seems like it would be way too orange-y! :/
I used two 32oz cans of crushed tomatoes.
It was pretty good. I’m not a huge fan of tomato soup to begin with, but I think it’s A LOT better than canned.
We ate it hot, but I’m interested to see how it will be chilled.
Love tomato soup. When I have an over abundance of tomatoes in my garden I freeze them and take out what I need for this soup all year. I use almond milk instead of cream and I can’t tell any difference. I double this recipe and freeze for future lunches or dinner.
Would love to make this soup- I’m not sure if the recipe says 2x28oz cans of tomatoes = 56 ozs in total or 28ozs in total.
Thankyou
Jenny
Hi Jenny, sorry for any confusion. You’ll need two 28-ounce cans (so a total of 56 ounces). Hope you enjoy!
I live in Colorado and love tomato soup on a cold day! This recipe is great especially with a grilled, buttered telera roll. I did alter a couple ingredients to my liking…first I used fresh tomatoes and reduced the orange juice to 1/2 cup. I highly recommend trying this recipe!!
Used fresh tomatoes
Hi Jenn,
I absolutely love your recipes and would really like to try this one, but I’m not able to have dairy. Do you think it would still work well if I left out the cream?
Thank you!
Natalie
Hi Natalie, It’s fine to leave it out. Enjoy!
I liked this soup, but for my palate the orange juice flavor was too strong. I may try next time with fresh squeezed juice (I did use not-from-concentrate) and reduce significantly to 1/2 cup rather than one and one half cups.
Can I make this with sour cream instead of heavy cream?
Hi Ziesi, for the best results, I’d stick with the heavy cream here- sorry!
How much is a serving size? One cup? Total recipe 6 cups?
Stella, I think a serving would be more like 1 1/2 cups. Enjoy!
I followed this recipe but also added fresh parsley and thyme. Served this hot with grilled cheese sandwiches for a cozy winter supper that everyone loved.
Very good! I used fresh tomatoes, because we have a ton of them right now. That said, I think I will adjust the recipe a bit next time to account for the sweetness/tartness/whatever of the tomatoes themselves. A little less sugar would have been better with the ones I have now, but it will always be different. I served the soup (hot) with fancy grilled cheese sandwiches. My family was impressed!