Easy Cold Vegetarian Tomato and Basil Soup Recipe

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 4 servings

27 ratings

Nutritional Guidelines (per serving)
110	Calories
1g	Fat
22g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
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 is 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)

Gather the ingredients.

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Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

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Transfer to a large saucepan and simmer over low heat for 10 minutes.

The Spruce
This quick and easy tomato soup is delicious hot or cold. Makes four servings of tomato and basil soup.

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