Easy Cold Vegetarian Tomato and Basil Soup

Cold tomato basil soup recipe

The Spruce 

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
110 Calories
1g Fat
22g Carbs
6g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 110
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 453mg 20%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Protein 6g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomato basil soup is similar to a gazpacho soup, but with little extra flavoring, the natural sweetness of the tomatoes really shines through. Use the freshest and highest quality tomatoes you can find for this recipe, otherwise, you'll be very disappointed.

This cold tomato soup recipe low calorie, low-fat (virtually fat-free, in fact), vegetarian and vegan, but it packs a nutrient punch with plenty of Vitamin C and Vitamin A. Need it to be gluten-free, too? Use a homemade vegetable broth or just make sure yours is gluten-free (read the label - some are, some aren't!). 


  • 2 pounds tomatoes
  • 1 bunch fresh basil (chopped)
  • 2 cups vegetable broth
  • 2 cloves garlic
  • 2 tablespoons balsamic vinegar
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tomato basil soup
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  2. Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

    Place ingredients in the food processor
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  3. Transfer to a large saucepan and simmer over low heat for 10 minutes.

    Transfer to a pot
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  4. This quick and easy tomato soup is delicious hot or cold. Makes four servings of tomato and basil soup.

    Serve soup
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  • If you need a bit more flavor, add a tiny bit of Greek yogurt or a vegan non-dairy sour cream substitute to keep it vegan and cholesterol-free.

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