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Chilled Tomato Soup

This incredibly simple recipe was published in Food and Wine magazine years ago. We've made it a number of times since then and modified in different ways. This version is our favorite!


  • 4 pounds ripe summer tomatoes, seeded and quartered
  • 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
  • 1/4 cup extra virgin olive oil, plus additional for garnish
  • 1/4 cup tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • Salt and ground black pepper
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh basil or tarragon


  1. Working in a blender in 2 batches, purée the tomatoes with the reconstituted Veggie-Stock Gold®, olive oil, tomato paste, balsamic vinegar, and honey until very smooth. Transfer to a bowl, season with salt and pepper, and refrigerate until chilled, about 3 hours.
  2. In a small bowl, mix the sour cream with the chopped basil and season with pepper. Ladle the soup into chilled bowls. Top with a dollop of the sour cream and drizzle with olive oil.
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Classic French Stocks and Sauces