ADVERTISEMENT
2. Blend it all:
- In a blender, combine the roasted tomatoes, garlic, onion, basil, olive oil, and red wine vinegar or lemon juice.
- Blend until smooth. If too thick, thin with a bit of cold water or vegetable broth.
3. Chill thoroughly:
- Transfer the soup to a container, cover, and refrigerate for at least 2–3 hours (or overnight).
4. Season and serve:
- Taste and adjust salt, pepper, or acid before serving.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, or a dollop of burrata if you’re feeling indulgent.
🍽️ Serving Suggestions
- Pair with a crusty slice of sourdough or focaccia.
- Serve in shot glasses for a fun appetizer at summer gatherings.
- Add grilled shrimp or avocado slices for a protein boost.
👩🍳 Tips & Variations
- Use heirloom tomatoes for beautiful color and extra depth of flavor.
- Chill your bowls before serving for a frosty experience.
- Make it spicy with a dash of hot sauce or red chili flakes.
- Vegan and gluten-free by nature—just check your garnishes!
🌿 Final Thoughts
This Chilled Tomato Basil Soup isn’t just a summer soup—it’s a celebration of what fresh, simple ingredients can do when treated with respect. It’s elegant, effortless, and most importantly, Italian-mother-in-law-approved. And that, my friend, is the ultimate stamp of approval.
Whether you’re hosting a garden lunch or just craving something light and delicious, this soup is the refreshing answer you didn’t know you needed.
Would you like a printable recipe card or a version optimized for social sharing? 😊
