Chilled Cream of Tomato Soup

Chilled Cream of Tomato Soup

Ready in 2 hours
6 review(s) averaging 4.4. 100% would make again

Top-ranked recipe named "Chilled Cream of Tomato Soup"

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A creamy chilled version of classic tomato soup. Uniquely delicious, this soup combines the subtle sweet flavor of roasted tomatoes with the slightly sweet flavors of sauteed onion and carrot, along with the mellow licorice flovor of sauteed fennel. The addition of buttermilk, with it's "tang", balances the sweetness of the vegetables, creating one heck of a flavorsome soup. A delicious choice for summer dining. It's ideal before a heavier main course or served for lunch with warm crusty bread and a Sauvignon Blanc wine.. To serve as an equally great hot soup, simply replace the buttermilk with an equal amount of half-and-half.

"This buttermilk tomato soup was most delicious. The use of fennel was unique and made it an exceptional soup. The tarragon added a nice background flavor as well."

- DaddyBlues

Ingredients

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2 pounds Fesh tomatoes; (roma or beefsteak), very ripe
3 tablespoons Unsalted butter
1 medium Onion; chopped
1 small Carrot; chopped
1 small bulb Fennel; (optional, but highly recommended)
2 cups Homemade chicken stock; or canned low-sodium broth
6 sprigs Fresh parsley
6 sprigs Fresh tarragon
Salt and fresh ground black pepper; to taste
1 cup Buttermilk
Fresh dill; (for garnish)

Original recipe makes 6 Servings

Servings  

Preparation

Preheat oven to 425 degrees F. Rub tomatoes with olive oil, cut in half, and place on oiled baking pan. Bake, turning tomatoes every 10 minutes, until skins blister and blacken, about 30 minutes. Allow to cool, peel and discard skins, reserving pulp and juice. While tomatoes roast; tie parsley and tarragon sprigs together securely with string (a bouquet garni), leaving a length of string attached so that it can be easily retrieved from soup.

Melt butter in a medium saucepan over low heat. Add onion, carrot, and fennel (if using), saute until very soft, 5 to 6 minutes. Add stock and bouquet garni, simmer for 30 minutes. Remove bouquet garni, add tomato pulp and juices. Allow soup to cool and puree using an emersion blender or puree in a regular blender or food processor. Season with salt and pepper, to taste. Stir in buttermilk. Cover tightly with foil or plastic wrap and refrigerate until thoroughly chilled, 1 to 2 hours. Serve sprinkled with fresh dill.

To serve hot: Replace the buttermilk with an equal amount of half-and-half and simmer over low heat, stirring frequently, until heated through.

Notes

My family likes this soup well chilled, while I prefer it a little warmer. For my taste, this or any cold soup should be maybe just a little cooler than room temperatureafter all, room temperature is really when everything's at its maximum flavor. If you eat something that's really-hot or really-cold, you're not getting the true flavor. A good comparison would be wine.

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Calories Per Serving: 149 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Mom said to rate this 5 stars.and personal i like it
oscarmonk 1 year ago
This buttermilk tomato soup was most delicious. The use of fennel was unique and made it an exceptional soup. The tarragon added a nice background flavor as well.
DaddyBlues 2 years ago
[I made edits to this recipe.]
sgrishka 5 years ago
[I made edits to this recipe.]
sgrishka 6 years ago
[I made edits to this recipe.]
sgrishka 6 years ago
My family likes this soup well chilled, while I prefer it a little warmer. For my taste, this or any cold soup should be maybe just a little cooler than room temperature--after all, room temperature is really when everything's at its maximum flavor. If you eat something that's really-hot or really-cold, you're not getting the true flavor. A good comparison would be wine. [I posted this recipe.]
sgrishka 6 years ago
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