Easy Cold Vegetarian Tomato and Basil Soup Recipe

Total: 15 mins
Prep: 5 mins
Cook: 10 mins
Yield: 4 servings

24 ratings

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

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 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.

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

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