Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
Chilled Roasted Tomato Basil Soup with Coconut Cream is the perfect blend of fresh, sun-ripened tomatoes and creamy coconut milk. After making this soup dozens of times, I’ve discovered the trick to keeping it from turning watery is to roast the tomatoes first. This concentrates their flavor and prevents the soup from becoming too thin. Start by roasting the tomatoes, then blend them with fresh basil and coconut cream for a soup that’s light, yet creamy and full of flavor. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Fritters Easy Snack Recipe and Crispy Air Fryer Brussels Sprouts with Honey and Spice.
Why This Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout Is Pure Comfort
- Better than takeout, made with real ingredients
- Light and refreshing, yet creamy and satisfying
- Perfect for meal prepping and easy to freeze
- Packed with fresh tomato flavor, no canned tomatoes needed
What You'll Need for Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh tomatoes
- Basil
- Coconut cream
- Garlic
- Onion
- Olive oil
- Salt
- Pepper
- Optional: Balsamic glaze
- Optional: Fresh basil leaves
- Optional: Crusty bread
📝 Ingredient Notes
- Fresh tomatoes: Use the best, ripe tomatoes you can find. Heirloom or beefsteak tomatoes work well.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and prevents splatters → See on Amazon
- High-quality blender — Ensures a smooth, velvety texture for your soup → See on Amazon
How to Make Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
- Roast the tomatoes: Toss tomatoes, garlic, and olive oil on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes.
- Blend the soup: Transfer roasted tomatoes, onion, basil, coconut cream, salt, and pepper to a blender. Blend until smooth.
- Chill the soup: Chill the soup in the refrigerator for at least 2 hours before serving.
Cook's Tips for Perfect Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
- Common mistake and fix: Avoid over-blending the soup, as this can release too many juices and make the soup watery.
- : For a smoother soup, peel the tomatoes before roasting. The skin will slip off easily after roasting.
- : To make the soup ahead, roast the tomatoes, blend, and chill. Add the coconut cream just before serving to maintain its freshness.
Storing & Reheating Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days Make-ahead tip: Roast the tomatoes and blend the soup up to 2 days ahead. Chill and add coconut cream before serving
Freezing Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat until warmed through Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the soup.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: Roast the tomatoes and blend the soup up to 2 days ahead. Chill and add coconut cream before serving.
- Scaling: This recipe can easily be doubled or tripled for larger batches.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove for a few minutes to reduce and thicken.
Want to level up this recipe?
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Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout
Ingredients
Main Ingredients
- Fresh tomatoes
- Basil
- Coconut cream
Seasonings
- Garlic
- Onion
- Olive oil
- Salt
- Pepper
Optional Toppings
- Balsamic glaze
- Fresh basil leaves
- Crusty bread
Instructions
- Roast the tomatoes: Toss tomatoes, garlic, and olive oil on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes.
- Blend the soup: Transfer roasted tomatoes, onion, basil, coconut cream, salt, and pepper to a blender. Blend until smooth.
- Chill the soup: Chill the soup in the refrigerator for at least 2 hours before serving.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the soup.
- Best substitution: Substitute coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: Roast the tomatoes and blend the soup up to 2 days ahead. Chill and add coconut cream before serving.
- Scaling: This recipe can easily be doubled or tripled for larger batches.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove for a few minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving
- Oven reheat: Reheat in a saucepan over medium heat until warmed through
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through
- Make ahead: Roast the tomatoes and blend the soup up to 2 days ahead. Chill and add coconut cream before serving
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 18g
- Carbs: 18g
- Fiber: 4g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout FAQs
Yes, roast the tomatoes, blend, and chill the soup up to 2 days ahead. Add the coconut cream just before serving.
Over-blending the soup can release too many juices and make it watery. To prevent this, avoid over-blending and add the coconut cream just before serving.
Yes, freeze the soup for up to 3 months. Thaw overnight in the refrigerator before serving.
While you can't roast tomatoes in the air fryer, you can use it to reheat the soup. Preheat the air fryer to 350°F (180°C), then heat the soup in an oven-safe dish for 5-7 minutes.
Substitute coconut cream with full-fat canned coconut milk for a lighter version. Alternatively, you can use heavy cream or half-and-half for a richer soup.
A Warm Final Note
I can’t wait for you to try Chilled Roasted Tomato Basil Soup with Coconut Cream – Better Than Takeout 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!
