Chilled Tomato Soup
A classic comfort soup served cold for maximum hydration and summer refreshment
Chilled tomato soup takes the comfort of classic tomato soup and transforms it into a refreshing, hydrating summer dish. Ripe tomatoes are 95% water and one of the best dietary sources of lycopene — a powerful antioxidant that becomes more bioavailable when tomatoes are processed or combined with fat. This recipe uses roasted tomatoes for deeper flavor, fresh basil for aromatic complexity, and a touch of olive oil to maximize lycopene absorption. It's comfort food that actually hydrates.
Hydration Benefits
Lycopene Powerhouse
Cooked tomatoes have 2-3x more bioavailable lycopene than raw. Combined with olive oil, absorption increases even further.
95% Water Content
Tomatoes are among the most water-rich foods, making this soup exceptionally hydrating even in small portions.
Natural Electrolytes
Tomatoes provide potassium (290mg per tomato), and the added salt provides sodium — two key hydration electrolytes.
Prebiotic Fiber
Tomatoes contain prebiotic fiber that feeds beneficial gut bacteria, supporting digestive health and nutrient absorption.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 100 |
| Water Content | 92% |
| Potassium | 450mg |
| Sodium | 350mg |
| Serving Size | 14 oz |
How to Make It
Step 1: Gather ingredients
You'll need 2 lbs ripe tomatoes (about 6 medium), 2 tablespoons olive oil, 2 garlic cloves, 1/4 cup fresh basil, 1 tablespoon red wine vinegar, salt, pepper, and optional 1/4 cup plain yogurt.
Step 2: Roast
Halve tomatoes, toss with 1 tablespoon olive oil, garlic, salt, and pepper. Roast at 400°F for 25-30 minutes until slightly charred.
Step 3: Blend
Transfer roasted tomatoes and garlic to a blender. Add basil, vinegar, remaining olive oil, and 1/2 cup water. Blend until smooth. Add yogurt if using.
Step 4: Chill and serve
Refrigerate for at least 3 hours until thoroughly chilled. Serve in bowls with a drizzle of olive oil, fresh basil, and optional croutons.
Pro Tips
- Use the ripest, most flavorful tomatoes you can find — heirloom varieties are outstanding
- Roasting the tomatoes deepens the flavor and concentrates the lycopene
- San Marzano canned tomatoes are an excellent shortcut if fresh aren't in season
- A swirl of good olive oil on top is not just garnish — it increases lycopene absorption
- Make a large batch and freeze portions for a quick, healthy meal anytime
Medical Disclaimer: This recipe is for informational purposes. Check for allergies before trying new ingredients.
Frequently Asked Questions
Can I use canned tomatoes?
Yes! High-quality canned tomatoes (San Marzano or fire-roasted) work excellently, especially when fresh tomatoes aren't in season. They actually have higher bioavailable lycopene than many fresh tomatoes since they're processed at peak ripeness.
How long does chilled tomato soup keep?
This soup keeps 4-5 days in the fridge in a sealed container, and it actually improves on the second day as flavors develop. It also freezes well for up to 3 months.
Is this safe for people with acid reflux?
Tomatoes are acidic and may trigger acid reflux in sensitive individuals. Roasting reduces acidity somewhat, and adding a small amount of baking soda (1/4 teaspoon) can further neutralize acid without affecting flavor.
Can I serve this warm instead?
Absolutely. This recipe works beautifully warm or cold. Simply heat gently on the stove instead of chilling. The nutritional benefits are the same either way.
What's the best garnish?
Classic: a drizzle of olive oil, fresh basil, and cracked pepper. Elevated: crumbled goat cheese, toasted pine nuts, or a dollop of pesto. Fun: grilled cheese croutons or a swirl of balsamic reduction.
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