This soup is cool, creamy, and has just the right amount of zing. It’s what I make when it’s way too hot to turn on the oven but I still want something cozy and satisfying.
It’s made with roasted tomatoes and coconut milk — simple stuff that packs big flavor. And the best part? It’s served cold.
Why I Love This Recipe ❤️
This soup reminds me of late summer evenings on the porch — no heat in the kitchen, just fresh flavor in a bowl.
- The tomatoes get sweeter and richer from roasting.
- Coconut milk makes it creamy without any dairy.
- It chills beautifully, so you can make it ahead.
- Light, refreshing, and still feels like comfort food.
What You’ll Need
- 2 lbs ripe tomatoes, halved
- 4 garlic cloves, unpeeled
- 1 small yellow onion, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon sugar (optional, helps balance acidity)
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- Fresh basil leaves, for garnish (optional)
Pro Tips 🍅🥥
- Roast the tomatoes: Roasting brings out sweetness and flavor — don’t skip it!
- Use ripe tomatoes: This soup is all about tomato flavor, so go for the good ones.
- Chill fully: It’s best served cold, so let it chill in the fridge for at least 2 hours.
- Blend in batches: If you don’t have a high-speed blender, do small batches for smooth texture.
- Taste before chilling: Adjust the seasoning before refrigerating — flavors settle more when cold.
Tools You’ll Need
- Baking sheet
- Blender (or immersion blender)
- Knife and cutting board
- Mixing bowl
- Fine mesh strainer (optional, for extra smooth texture)
- Large spoon or ladle
Substitutions & Variations
- No coconut milk? Use cashew cream or oat milk for a creamy vegan base.
- Add spice: A pinch of chili flakes or fresh ginger adds heat.
- Make it chunkier: Pulse the blender for a rustic texture instead of silky smooth.
- No red wine vinegar? Try lemon juice or apple cider vinegar.
Make-Ahead Tips
- Roast the tomatoes a day early and refrigerate.
- The whole soup can be made 2–3 days ahead. Just give it a good stir before serving.
Instructions
1. Roast the Tomatoes and Garlic
Place halved tomatoes (cut side up) and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400°F (200°C) for 30–35 minutes until soft and slightly caramelized.
2. Sauté the Onion
While the tomatoes are roasting, heat a small amount of oil in a pan and sauté chopped yellow onion over medium heat until soft and translucent, about 5–7 minutes.
3. Peel the Garlic
Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins. They should be soft and golden.
4. Blend Everything
In a blender, combine the roasted tomatoes, peeled garlic, sautéed onion, coconut milk, smoked paprika, vinegar, and sugar (if using). Blend until completely smooth. Season with salt and pepper to taste.
5. Chill
Pour the soup into a large bowl or container, cover, and chill in the fridge for at least 2 hours.
6. Serve Cold
Give the chilled soup a stir and serve in bowls. Garnish with a swirl of coconut milk, fresh basil, and cracked black pepper if you like.
Why This Recipe Works (Quick Science) 🧪
- Roasting Tomatoes: Concentrates flavor and reduces water, giving the soup body and sweetness.
- Coconut Milk: Contains fat that carries flavor and gives creamy texture without needing dairy.
- Cold Enhances Acidity: Serving it chilled makes the acidity pop — vinegar balances that perfectly.
Macros (per serving, approx.)
- Calories: 220
- Fat: 17g
- Carbs: 15g
- Protein: 3g
- Fiber: 4g
Meal Plan Ideas 🥄
- Pair with a crunchy grilled cheese or crusty sourdough.
- Serve as a starter with grilled fish or chicken.
- Pack in a mason jar for a picnic or lunchbox treat.
Common Mistakes ❌
- Using under-ripe tomatoes: You won’t get much flavor. Go for red, juicy ones.
- Not chilling long enough: Warm soup won’t taste right — be patient.
- Over-blending hot ingredients: Let them cool slightly or the lid may pop off.
What to Serve With
- Grilled cheese sandwich (classic pairing!)
- Avocado toast with chili flakes
- Couscous salad or tabbouleh
- Crackers and a light cheese spread
FAQ
Can I freeze this soup?
Yes! Freeze in portions and thaw in the fridge overnight. Stir well before serving.
Can I serve it warm instead?
You can, but it’s really made to shine as a chilled soup. The flavors are brighter cold.
Is it spicy?
Not at all! But feel free to add chili flakes if you like some heat.
Leftovers & Storage
Store in an airtight container in the fridge for up to 4 days. Stir before serving. Freezes well for up to 2 months.
Let’s Wrap It Up
This chilled tomato coconut soup is the kind of simple, flavorful dish that feels fancy without trying hard. I love how it cools you down and fills you up at the same time.
If you try it, I’d love to hear how it went! Leave a comment or ask me anything — I’m here to help. 💬