Best Chilled Tomato Basil Soup Recipes

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CHILLED TOMATO BASIL SOUP



Chilled Tomato Basil Soup image

Categories     Soup/Stew     Food Processor     Tomato     Bake     Lunch     Basil     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 14

2 1/2 pounds (about 6) tomatoes, cored and cut into chunks
1 tablespoon cornstarch
1/2 cup beef broth
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
10 whole fresh basil leaves plus 1/3 cup chopped fresh basil leaves for garnish
sour cream for garnish
extra-virgin olive oil for drizzling the soup
as an accompaniment
garlic baguette toasts:
1 large garlic clove, minced or forced through a garlic press
1/4 cup olive oil
a French baguette, cut lengthwise into 6 long wedges
coarse salt to taste

Steps:

  • To make the soup:
  • In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
  • Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
  • To make the garlic baguette toasts:
  • In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.

CHILLED TOMATO, ROASTED GARLIC, AND BASIL SOUP



Chilled Tomato, Roasted Garlic, and Basil Soup image

Categories     Soup/Stew     Garlic     Herb     Tomato     Freeze/Chill     Quick & Easy     Low Cal     Summer     Chill     Gourmet

Yield Makes about 41/2 cups, serving 4 as a first course

Number Of Ingredients 5

4 garlic cloves, unpeeled
2 3/4 pounds vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco to taste
1/3 cup fresh basil leaves, washed well, spun dry, and chopped

Steps:

  • In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

CHILLED TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL



Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil image

I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.

Provided by genevievescuisine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

2 pounds tomatoes, chopped
2 tablespoons balsamic vinegar
2 tablespoons avocado oil
1 teaspoon salt
1 tablespoon vegetable oil
16 fresh sea scallops
1 avocado - peeled, pitted and diced
freshly ground black pepper to taste
8 basil leaves, torn into pieces

Steps:

  • Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
  • Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
  • To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g

CHILLED TOMATO, ROASTED GARLIC AND BASIL SOUP



Chilled Tomato, Roasted Garlic and Basil Soup image

Make and share this Chilled Tomato, Roasted Garlic and Basil Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 cloves garlic, unpeeled
2 1/4 lbs vine-ripened tomatoes, quartered
1 1/2 teaspoons balsamic vinegar
Tabasco sauce
1/3 cup fresh basil leaf, washed well,spun dry,and chopped
extra virgin olive oil

Steps:

  • In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
  • Enjoy the taste of summer!

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