Chilled Creamy Tomato Basil Soup
This post may contain affiliate links. Read my full disclosure policy. 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 What You’ll Need To Make Chilled Creamy Tomato Basil SoupStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Chilled Creamy Tomato Basil Soup Step-by-Step Instructions You May Also Like Printable Recipe Reviews “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! You May Also Like RecipeComments (77)Add Comment Recipe Comments (77) Add Comment 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 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. 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 Powered by Per serving (6 servings) Calories: 236 Fat: 12g Saturated fat: 4g Carbohydrates: 32g Sugar: 22g Fiber: 4g Protein: 3g Sodium: 1349mg Cholesterol: 18mg 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. See more recipes: Freezer-FriendlyGluten-Free AdaptableMake-AheadSoupsVegetarianItalian Freezer-Friendly Gluten-Free Adaptable Make-Ahead Soups Vegetarian Italian