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Chilled Tomato and Basil Soup

This chilled tomato and basil soup is quick and easy to make, and it's cool and refreshing on a hot day.
Prep Time10 minutes
Cook Time20 minutes
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 2 x 400 g tins cherry tomatoes I like to use Mutti cherry tomatoes
  • 1 red capsicum, seeds removed and chopped
  • 1 red onion, peeled and chopped
  • 1 L chicken stock substitute with vegetable stock
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 cup basil leaves
  • sea salt and black pepper to taste

Instructions

  • Heat the olive oil over medium heat in a large saucepan. Sauté the red onion, garlic and red capsicum with a pinch of salt over medium heat until soft, about 5 minutes.
  • Add the chicken stock and tinned cherry tomatoes and bring to a boil, then turn down to a simmer. Cook for ten minutes, stirring often.
  • Remove from heat. Allow to cool, add the basil leaves (reserve a few for the garnish), then puree with a hand-held blender. Season to taste.
  • Refrigerate for about 3 hours. When ready to serve, stir in the balsamic vinegar, then garnish with basil leaves.
  • The soup will keep in a sealed container in the fridge for up to 5 days. It is also suitable to freeze.

Notes

I like to puree the basil into the soup. If you prefer, you may like to just shred the leaves and add them to the top of the soup.
Spoon a little chicken stock into the tomato tins to get all the tomato juice out of the tin.