Name: Chilled Tomato Soup
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 6 medium (2 pounds) tomatoes, (cored and seeded); 2 medium red peppers, (chopped (need 1½ cups)); ½ medium sweet onion ((need ¼ cup)); ¼ cup snipped fresh basil; 1 cup reduced-sodium vegetable broth; 2 tablespoons honey; fresh basil and halved yellow/red cherry tomatoes, (for garnish)

In this recipe for Chilled Tomato Soup, real tomatoes are used, along with red bell peppers and honey to add a little sweetness.

bowl of chilled tomato soup garnished with tomato and basil

As it turns out, tomato soup happens to be rather delicious when served chilled! Several years ago, a friend of mine served chilled tomato soup at her house, and it was amazing. I always kicked myself for not asking for the recipe! So when I was browsing a Better Homes and Gardens Cookbook recently, I spotted a chilled tomato soup. I was so happy to discover a recipe. I adapted this one slightly from that recipe, and I think you’re going to be surprised how good it is- especially in the summer months when it’s blistering hot outside and steaming hot soup is not the best thing to eat!

ingredients displayed for making chilled tomato soup

Ingredients needed:

tomatoes
red bell peppers
sweet onion
fresh basil
reduced-sodium vegetable broth
honey
cherry tomatoes, for garnish (optional)

four photos showing how to make chilled tomato soup

How to make Chilled Tomato Soup:

The complete, printable recipe is at the end of this post.

In a food processor (or powerful blender), combine half of the tomatoes, half of the sweet peppers, half the onion and half of the basil along with half of the broth. Cover and process or blend until smooth. Transfer to a large saucepan. Repeat with the remaining tomatoes, peppers, onion, basil and broth.

Cook the soup over medium heat for 5 to 6 minutes or until heated through. Stir in the honey.

spooning out chilled tomato soup out of bowl

Transfer the soup to a covered container, and refrigerate for up to 24 hours before serving cold.

spoon in bowl of chilled tomato soup with tomato and basil garnish

Garnish with basil and cherry tomatoes.

chilled tomato soup in bowl garnished with tomato and basil

Serving suggestion:

Add shrimp and chopped avocado to make it more of a main dish. It’ll be a little like shrimp gazpacho!

If you’re a fan of chilled soup recipes, you might also like to try my recipe for Chilled Avocado Soup. Yum!

spoonful of chilled tomato soup over bowl

Great Tomato Soup Recipes:

5 from 2 votes

Chilled Tomato Soup

By RecipeGirl.com (adapted from Better Homes and Gardens)

Awesome summer recipe to make with fresh tomatoes!

Prep: 30

Cook: 5

Total: 35

Servings: 6 servings

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Ingredients

▢ 6 medium (2 pounds) tomatoes, cored and seeded
▢ 2 medium red peppers, chopped (need 1½ cups)
▢ ½ medium sweet onion (need ¼ cup)
▢ ¼ cup snipped fresh basil
▢ 1 cup reduced-sodium vegetable broth
▢ 2 tablespoons honey
▢ fresh basil and halved yellow/red cherry tomatoes, for garnish

Instructions

In a food processor (or powerful blender), combine half of the tomatoes, half of the sweet peppers, half the onion and half of the basil along with half of the broth. Cover and process or blend until smooth. Transfer to a large saucepan. Repeat with the remaining tomatoes, peppers, onion, basil and broth.
Cook the soup over medium heat for 5 to 6 minutes or until heated through. Stir in the honey.
Transfer the soup to a covered container, and refrigerate for up to 24 hours before serving cold. Garnish with basil and cherry tomatoes.

Nutrition

Serving: 1serving, Calories: 70kcal, Carbohydrates: 17g, Protein: 2g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 12mg, Potassium: 476mg, Fiber: 3g, Sugar: 13g, Vitamin A: 2479IU, Vitamin C: 70mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.