Creamy Summer Soup

As the summer sun warms our days, there’s nothing quite like a chilled soup to cool down and invigorate the palate. One such dish that embodies the essence of summer is Chilled Heirloom Tomato & Basil Cream Soup. This vibrant and flavorful soup celebrates the beauty and taste of heirloom tomatoes, which come in a variety of shapes, sizes, and colors, providing not just a feast for the taste buds but also for the eyes. With fresh basil adding a fragrant touch, this soup is a delightful way to showcase seasonal ingredients that are at their peak.

Cool off this summer with a vibrant bowl of Chilled Heirloom Tomato & Basil Cream Soup. This refreshing dish showcases the unique flavors of heirloom tomatoes, paired beautifully with fresh basil for an aromatic twist. Ideal for warm days, the combination of creamy texture and fresh ingredients makes it a delightful starter or main course. Learn about the nutritional benefits of heirloom tomatoes and explore simple preparation steps to create this seasonal delight yourself. Enjoy the taste of summer!

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Ingredients

4 cups ripe heirloom tomatoes, chopped into bite-sized pieces

1 medium cucumber, peeled and diced into small cubes

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth (low-sodium recommended)

1 cup heavy cream or coconut cream (for a dairy-free option)

1/3 cup fresh basil leaves, tightly packed and chopped

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

Croutons (for garnish)

Additional fresh basil leaves (for garnish)

Instructions

Sauté the Aromatics:

In a large pot, heat the extra-virgin olive oil over medium heat. Once hot, add the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and releases a sweet fragrance.

Combine Ingredients:

Add the chopped heirloom tomatoes and diced cucumber to the pot, along with the vegetable broth. Stir everything together until well combined.

Simmer:

Bring the mixture to a gentle simmer and cook for about 10 minutes. This allows the tomatoes and cucumber to soften and the flavors to meld. During this time, season with a pinch of salt and freshly ground black pepper to taste.

Blend the Soup:

After simmering, remove the pot from heat and let the mixture cool slightly. Carefully transfer it in batches to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. If a chunkier texture is preferred, pulse the blender a few times to achieve your desired consistency.

Add Cream & Basil:

Return the blended soup to the pot over low heat. Stir in the heavy cream (or coconut cream) and the chopped basil leaves. Warm the soup gently for about 5 minutes, stirring occasionally. Taste and adjust the seasoning with additional salt, pepper, or balsamic vinegar, if desired.

Chill the Soup:

Once all ingredients are well incorporated, remove the soup from heat and let it cool to room temperature. After cooling, transfer it to the refrigerator and chill for at least 2 hours, or until thoroughly chilled.

Serve:

Ladle the chilled soup into individual bowls. Garnish each serving with croutons and additional fresh basil leaves. For an extra burst of flavor, drizzle a small amount of balsamic vinegar over the top before serving.

Prep Time, Total Time, Servings: 20 minutes | 2 hours chilling | 6 servings

Presentation Tips: For an elegant touch, consider serving the soup in chilled bowls. Add a sprinkle of freshly cracked pepper and a few drops of olive oil on top for visual appeal.