Icy Tomato Soup

Plum tomatoes, cherry tomatoes and tomato paste ensure that this soup is ultra-tomatoey. More Chilled Soups

Icy Tomato Soup
Photo: © Quentin Bacon
Active Time:
20 mins
Total Time:
1 hrs 30 mins


  • 2 1/2 pounds plum tomatoes, coarsely chopped

  • 3 cups water

  • 1 tablespoon tomato paste

  • 1 onion, minced

  • 2 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper

  • Pinch of granulated sugar

  • 1/2 cup heavy cream

  • Salt and freshly ground black pepper

  • 1 pint cherry tomatoes

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon confectioners' sugar

  • 2 tablespoons chopped dill


  1. In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes. Add the cream and simmer for 1 minute.

  2. Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.

  3. Meanwhile, preheat the oven to 375°. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners' sugar and a large pinch of salt. Bake for about 10 minutes, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill.

  4. Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.

Related Articles