Chilled Tomato Carrot Soup
Submitted by jencamarena
This chilled tomato carrot soup blends fresh tomatoes and sweet carrots with basil, thyme, and a whisper of nutmeg into a silky cold soup for hot summer days. Simmered, pureed, then served ice-cold with a splash of milk for creamy body.
YIELD
6 servingsPREP
40 minCOOK
35 minREADY
80 minWhen the heat rolls in and the thought of standing over a bubbling pot sounds unbearable, this chilled tomato carrot soup saves the day. Fresh tomatoes and sweet carrots simmer together with basil, thyme, and a subtle hit of nutmeg, then get blitzed into a velvety puree that chills down into something deeply refreshing.
The splash of milk stirred in at the end rounds everything out, giving the soup a creamy body without weighing it down. Serve it in chilled bowls with a scattering of fresh parsley on top for a cold soup that actually satisfies.
Kitchen Tips
- Use peak-season tomatoes for the best flavor. Out of season, canned San Marzano tomatoes work well.
- Chill the soup for at least 4 hours, or overnight, so the flavors meld and deepen.
- Hold back the milk if you plan to freeze the soup. Stir it in only after thawing.
- A pinch more nutmeg at the end can brighten the whole bowl.
Variations
- Swap the milk for coconut milk for a dairy-free chilled carrot soup with a tropical edge.
- Add a roasted red pepper before blending for a smoky chilled tomato soup variation.
- Stir in a spoonful of Greek yogurt at serving for extra tang and richness.
Ingredients
Directions
In large saucepan, melt butter.
Add carrots, onion and garlic; cook five minutes.
Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil.
Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
In electric blender or food processor fitted with metal blade, purée thoroughly in batches.
Pour into large bowl and stir in milk.
(For freezing do not put in milk until you thaw it out).
Chill thoroughly, Stir in remaining chopped tomato.
Sprinkle with parsley.
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