Chilled Tuscan Tomato Soup with Basil Cream Sauce Recipe

Tomato and fresh basil soup with garlic, cracked papper corns, served with cream and sourdough bread.

A chilled tomato soup recipe that’s perfect for the summer. It comes with fantastic flavoring and gorgeous garnish. Here, you get a taste of Tuscany without even having to spend a dime for a plane ticket. You can easily make this dish in the comfort of your home.

How To Make Chilled Tuscan Tomato Soup with Basil Cream Sauce

A no-cook soup that you can simply make in 20 minutes. It has that lush tomato taste that sends you to Tuscany with every sip.

Prep: 1 min
Refrigerate: 30 mins
Cook: 5 mins
Total: 50 mins



  • 1 tsp olive oil
  • 1 garlic clove, chopped
  • 3 lbs ripe tomatoes
  • 1 tsp sugar
  • ½ tsp salt


  • 4 tbsp sour cream
  • ¼ cup fresh basil leaves, chopped


  • Lemon slices
  • Basil sprigs


  1. Stir all soup ingredients together in a 2 qt. pitcher.

  2. On a small skillet, heat olive oil over medium heat and stir in garlic. Cook the garlic for about a minute and remove from heat.

  3. In a food processor, combine cooked garlic and tomatoes until puréed.

  4. Afterwards, pour soup into a large bowl. Stir in chopped basil, sugar and salt.

  5. Cover the bowl with cling wrap and let it chill in the refrigerator for 2 hours or overnight.

  6. Top your chilled soup with sour cream. Drag a toothpick across the top of the soup to make a pretty star design.

  7. Sprinkle with chopped basil.

  8. Garnish with lemon wedges and basil sprigs.
  9. Serve with crackers (optional).


  • Sugar: 10g
  • :
  • Calcium: 50mg
  • Calories: 100kcal
  • Carbohydrates: 15g
  • Cholesterol: 6mg
  • Fat: 4g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 823mg
  • Protein: 3g
  • Saturated Fat: 2g
  • Sodium: 318mg
  • Vitamin A: 2988IU
  • Vitamin C: 47mg
Nutrition Disclaimer
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