Chilled Tomato and Basil Vichyssoise Recipe

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 2 hours 20 minutes (including chilling)

Looking for a refreshing dish that showcases the delightful combination of tomatoes and basil? This Tomato and Basil Vichyssoise offers a unique twist on traditional cold soups. Perfect for warm weather, this specialty soup is a delightful fusion of flavors that will elevate your summer dining experience.

This recipe is not just any cold soup; it’s a sophisticated blend of creamy textures and vibrant taste. Each spoonful bursts with the freshness of ripe tomatoes, accented by fragrant basil, making it a stunning starter for any occasion.

A Refreshing Twist on Classic Vichyssoise

Chilled Tomato and Basil Vichyssoise garnished with basil leaves, served with rustic bread.

This Tomato and Basil Vichyssoise is a creamy cold soup that combines puréed tomatoes, tender leeks, and fresh basil. It is smooth, silky, and utterly refreshing, providing a perfect balance of sweetness and herbaceous flavor that dances on your palate.

Ingredients

4 ripe tomatoes, cored and diced
2 medium leeks, white part only, chopped
1 cup vegetable or chicken broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Olive oil for drizzling
Basil sprigs for garnish

Instructions

Sauté the Leeks: In a saucepan, heat a little olive oil over medium heat. Add the chopped leeks and sauté until soft and translucent, about 5 minutes.
Blend the Ingredients: In a blender, combine the sautéed leeks, diced tomatoes, vegetable or chicken broth, and half of the basil leaves. Blend until smooth.
Incorporate Creaminess: Stir in the heavy cream and season with salt and pepper. Blend again until fully combined and creamy.
Chill the Soup: Transfer the vichyssoise to a bowl and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill.
Serve: Ladle the chilled soup into bowls, drizzle with a little olive oil, and garnish with remaining basil leaves. Enjoy it cold.