Summer Fresh Tomato Soup

Light, vibrant, and bursting with peak-season tomato flavor, this Summer Fresh Tomato Soup is a refreshing dish perfect for hot days. It’s naturally sweet from fresh tomatoes, brightened with herbs, and delicious served warm or chilled.

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 pounds very ripe tomatoes, chopped
• 1 small cucumber, peeled and chopped
• ½ small red onion, chopped
• 1½ cups vegetable broth (or cold water for a lighter soup)
• 1 tablespoon red wine vinegar or lemon juice
• ½ teaspoon salt, more to taste
• ¼ teaspoon black pepper
• 1 teaspoon sugar (optional, balances acidity)
• 1 tablespoon fresh basil, chopped (plus extra for garnish)
• Optional toppings: diced cucumber, croutons, a swirl of cream, or fresh herbs

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the tomatoes and cook gently for 10–15 minutes, just until softened and juicy. (No heavy simmering needed.)
2. Remove from heat and let cool for 5–10 minutes.
3. In a blender, combine the cooked tomatoes, cucumber, red onion, broth, vinegar, salt, pepper, sugar (if using), and basil. Blend until very smooth.
4. For chilled soup, refrigerate for at least 1–2 hours before serving.
5. For warm soup, reheat gently and serve immediately.
6. Top with fresh basil, diced cucumber, croutons, or a drizzle of olive oil.

Tips for Summer:

• Use the ripest tomatoes you can find — summer heirloom or vine-ripened tomatoes are best.
• Serve very cold for a gazpacho-style feel.
• Add a spicy kick by blending in a tiny bit of jalapeño or a dash of hot sauce.
• Extra refreshing: Add a splash of tomato juice for a lighter, thinner soup.

🖨️ Printable recipe/ Download PDF

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