Easy Cold Vegetarian Tomato and Basil Soup

Cold tomato basil soup recipe

The Spruce 

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
110 Calories
1g Fat
22g Carbs
6g Protein
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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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tomato basil soup
    The Spruce 
  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.