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    Home » Keto Soup Recipes » Cold Tomato Soup

    Cold Tomato Soup

    Last updated: Jul 17, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This cold tomato soup is so refreshing and ridiculously easy to make. Prep time is just 15 minutes, and then it needs to chill in the fridge.

    You can serve it as a tasty appetizer, but a bowl of it also works well as a light summertime lunch.

    Cold tomato soup served in a white bowl.

    This cold tomato soup is so good. It's wonderfully creamy. It has a mild sweetness from the tomatoes and a slight tang from the buttermilk. The basil greatly enhances it. Much like iced tea or cucumber water, it's perfect on hot summer days.

    Unlike the Spanish gazpacho, this soup has more of an Italian flavor profile. It is smoother and creamier. Both are very good, but this one is easier to make.

    Jump to:
    • Ingredients
    • Variations
    • Cold Tomato Soup Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Soup Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Fresh basil: The basil is a really important ingredient in this soup so you really shouldn't skip it.
    • Minced garlic: It's best to use freshly minced garlic in this recipe rather than jarred minced garlic.
    • Extra virgin olive oil: My favorite oil! It's so flavorful. Definitely use high-quality oil here - it makes a difference.
    • Canned tomatoes: The brands I recommend are either Pomi strained tomatoes or Cento canned tomato puree.
    • Buttermilk: Full-fat or low-fat, both work. Low-fat is easier to find in supermarkets, so that's what I tend to use.
    • Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the soup could end up too salty.

    Variations

    • You can use heavy cream instead of buttermilk. I do like the texture and tang that buttermilk adds, though. But heavy cream is an option.
    • Another option is to use canned coconut milk. It will change the flavor profile, but in my experience, it does work in terms of texture. If you go this route, make sure to use full-fat coconut milk and stir the milk well before using it.
    • Sometimes I like to add spices such as paprika, ground cumin, and cayenne.

    Cold Tomato Soup Instructions

    Making this soup is so easy! The food processor does all the work. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You start by placing basil, garlic, and olive oil in your food processor bowl. Process them into a paste. (Photos 1-2).
    • Now, add the tomatoes, buttermilk, salt, and pepper. Process until smooth. (Photos 3-5).
    • That's it! The soup is ready. All that's left to do is to chill it before serving. (Photo 6).
    A six-photo collage showing the steps for making a chilled tomato soup.

    Expert Tip

    One of the things that make this soup so easy is that it's made with canned tomatoes.

    I highly recommend that you use Pomi Strained Tomatoes. This is an Italian brand and it's notably sweeter and milder than local canned tomatoes, which tend to have an acidic aftertaste.

    You can find Pomi tomatoes on Amazon, at Whole Foods, and in a growing number of supermarkets around the country.

    Another good Italian brand that's easier to find in supermarkets is Cento - you can use their tomato puree in this recipe.

    If you end up using an American brand, taste the soup and see if the acidity of the tomatoes needs to be balanced out with a sweetener.

    Recipe FAQs

    Must I chill the soup before serving?

    Yes! It's so much better after spending a couple of hours in the fridge. Not just because it's cold, but also because the flavors have had a chance to meld.

    Can I use dried basil?

    I don't recommend that. Fresh basil is such an integral part of this soup's flavor profile, that you should only make this recipe if you have fresh basil on hand.

    Can I serve this soup hot?

    No, that's not a good idea. If you'd like to make a hot soup, I suggest you use this tomato soup recipe.

    Serving Suggestions

    This cold tomato soup is excellent on its own as a first course. When I want to serve it as a main course, I like to serve it alongside any of the following:

    • Cheese muffins
    • Keto biscuits
    • Parmesan crisps
    • Thick, buttered slices of almond flour bread

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Make sure to stir them well before serving them.

    I don't recommend freezing this soup. Its texture won't survive freezing and thawing.

    Cold tomato soup served in a white bowl, garnished with basil.

    More Soup Recipes

    • Gazpacho is served in white bowls with spoons.
      Easy Gazpacho Recipe
    • Avocado soup served in a white bowl.
      Avocado Soup
    • Homemade chicken broth served in a white bowl.
      Homemade Chicken Broth
    • Onion soup is served in a white bowl with a spoon and a napkin.
      Onion Soup Recipe

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Cold tomato soup garnished with a basil leaf.
    4.95 from 57 votes
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    Cold Tomato Soup

    This cold tomato soup is so refreshing and ridiculously easy to make. Serve it as an appetizer or as a tasty summertime lunch.
    Prep Time15 minutes mins
    Rest time2 hours hrs
    Total Time2 hours hrs 15 minutes mins
    Course: Soup
    Cuisine: Italian
    Servings: 4 servings
    Calories: 142kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • ½ cup fresh basil leaves (packed, 20 grams)
    • 1 tablespoon fresh garlic minced
    • 2 tablespoons olive oil extra virgin
    • 3 cups Pomi strained tomatoes or canned tomato puree
    • 1 cup low fat buttermilk
    • 1 teaspoon Diamond Crystal kosher salt 0r ½ teaspoon sea salt
    • ¼ teaspoon black pepper freshly ground

    Instructions

    • Place the basil, garlic, and olive oil in your food processor bowl. Process into a paste.
    • Add the tomatoes, buttermilk, salt, and pepper. Process until smooth and well incorporated, about 1 minute, stopping if needed to scrape the sides of the bowl with a spatula.
    • Transfer the soup to a serving bowl, cover, and chill in the fridge for 2 hours before serving.

    Video

    Notes

    I highly recommend using either Pomi Strained Tomatoes or Cento tomato puree. If you use an American brand instead, taste the soup and see if you'd like to add a teaspoon of honey to counteract their acidity.
    If the tomatoes you use have no salt added, I recommend using 2 teaspoons of Diamond Crystal kosher salt or 1 teaspoon of any other salt.
    You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Make sure to stir them well before serving them. I don't recommend freezing this soup. Its texture won't survive freezing and thawing.

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    Nutrition per Serving

    Serving: 1cup | Calories: 142kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 645mg | Fiber: 3g | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Gary

      September 19, 2023 at 9:39 am

      5 stars
      I added cayenne pepper to make it spicy. It was very good! Thank you.

      Reply
      • Vered DeLeeuw

        September 19, 2023 at 4:31 pm

        You're very welcome, Gary!

        Reply
    2. Lois Luckovich

      September 02, 2023 at 8:08 pm

      I make a version of this using buttermilk and cottage cheese. An alternate flavor boost is a shot of worcestershire sauce and a shot of hot sauce, so it's like a creamy Bloody Mary.

      Reply
      • Vered DeLeeuw

        September 02, 2023 at 9:07 pm

        Sounds delicious, Lois!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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