Vegan Icy Tomato Soup

Summer Tomato Soup
Vegan Icy Tomato Soup
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Ingredients

Adjust Servings:
2½ pounds Tomatoes plum, coarsely chopped
1 tbsp Tomato paste
3 cups Water
1 Onion minced
2 cloves Garlic minced
1 tsp Dried oregano
¼ tsp Crushed red pepper
Pinch Granulated sugar
½ cup Heavy cream
Salt to taste
Black pepper to taste
1 pint Cherry tomatoes
1 tbsp Olive oil extra-virgin
1 tsp Confectioners' sugar
2 tbsp Dill chopped

Nutritional information

264
Calories
7.9g
Fat
14mg
Cholesterol
119mg
Sodium
46.8g
Carbohydrate
10.9g
Protein
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients

Directions

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Sipping soup in Summer with this Vegan Icy Tomato Soup. I know you may think that the last thing one would enjoy in summer would be a bowl of soup, but this cool, garden tomato bowl is a real treat!

Delicious flavors with plum tomatoes, onions, garlic, oregano and crushed red pepper to open all your senses and filled with a heavy cream to smooth it all out. Top your bowls with beautiful, oven roasted cherry tomatoes to make your dish look a little rustic!

To make Icy Tomato Soup, you will need the following ingredients:

Icy Tomato Soup Recipe-How To Make Icy Tomato Soup-Delicious Icy Tomato Soup

So, how to make Icy Tomato Soup?

Steps

1
Done
20

Prepare tomato mixture

In a medium saucepan over medium heat, simmer the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar for 20 minutes, until the tomatoes are very tender.

2
Done
1

Add cream

Pour in the cream and simmer for a further 1 minute.

3
Done
3

Purée soup

Pour the tomato mixture into a food processor and blend until smooth.

4
Done
5

Strain soup

Pass the puréed soup through a coarse strainer, into a medium-sized bowl.

5
Done
1h

Refrigerate

Refrigerate the soup for about 1 hour to cool.

6
Done
10

Preheat oven

Preheat the oven to 375°F.

7
Done
1

Prepare tomatoes for roasting

Evenly place the cherry tomatoes on a rimmed baking sheet and drizzle with olive oil, sprinkles of confectioners sugar and a large pinch of salt.

8
Done
10

Bake

Bake in preheated oven for about 10 minutes until the skins begin to curl and wrinkle.

9
Done
2

Season

Once roasted, transfer the tomatoes to a mixing bowl and toss with chopped dill to season.

10
Done
1

Serve

Ladle the soup into serving bowls and garnish with roasted cherry tomatoes.

Only this Icy Tomato Soup could pass my table rules, in the Summertime. Cool, light and fresh and just what you need as a first course to your Summer, garden party! Let us know if you enjoyed this recipe and tag #cookmerecipes in your own Pinterest posts and online.

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Delicious and refreshing soup! Thanks for sharing recipe!

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