Chilled Double Tomato Soup Recipe (Raw, Vegan, Paleo)

A smooth and flavorful chilled tomato soup made from both fresh and sun-dried tomatoes for a refreshingly different way to enjoy ripe seasonal tomatoes.

chilled tomato soup

It’s rather fortunate isn’t it that at the very moment when it seems too unbearably hot to even contemplate turning on the oven there’s a plethora of ripe fruit and vegetables to choose from at the market.

Chopped vegetable salads and fruit for dessert has become the norm around here lately as I try to minimize my time in front of a hot oven or stove.  Soup has been on the menu as well; chilled soup that is, the kind that whips up in minutes and can stay in the fridge ready to be sipped or spooned at a moment’s notice.

heirloom tomato

Cold soups are excellent multi-taskers too; they make an elegant appetizer served in small glasses, a refreshing first course served with a few grissini alongside, or a casual lunch with a hearty salad to accompany it.

Light with a velvety texture, this chilled double tomato soup hits all the right notes when the heat is doing its best to drive you from the kitchen.  It’s satisfyingly rich in texture thanks to the addition of Brazil nuts which gives the soup its creamy texture without a drop of dairy, but it’s the sun-dried tomatoes that give it punch.

The intense concentrated taste of the sun-dried tomatoes rounds out the lively acidity of the fresh ones and adds a layer of complexity.  A bit of olive oil and a pinch of red pepper also rounds out the flavors and add a peppery kick.

tomato soup

Aside from a little chopping and seeding, this soup is a straightforward affair with just minutes of work and no stove in sight.  What a relief.

How do you escape the heat?

More recipe ideas featuring tomatoes and tips on choosing and storing your tomatoes.

Serves Serves 4

Chilled Double Tomato Soup Recipe (Raw, Vegan, Paleo)

A smooth and flavorful chilled tomato soup made from both fresh and sundried tomatoes for a refreshingly different way to enjoy ripe seasonal tomatoes.

20 minPrep Time

2 hr, 20 Total Time

Save Recipe


    For the soup:
  • 1 lb/450g ripe tomatoes
  • 6 Olive Oil packed sundried tomatoes halves
  • 2 small peeled (and grated if you don’t have a high speed blender) carrots
  • 5 Brazil nuts
  • 2 Tablespoons/30ml Extra Virgin Olive Oil
  • 1/4th teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • 1 cup/240ml filtered water
  • For the garnish:
  • 1 large ripe tomato, seeded and finely chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste


  1. Halve the tomatoes crosswise (reserving one for garnish) and squeeze the seeds and pulp from the center of the tomatoes into a fine mesh strainer set over a medium sized bowl, letting the liquid drain into the bowl. (This separates the bitter seeds from the flavorful liquid). Press to release as much liquid as possible and discard the seeds.
  2. Coarsely chop the tomato halves and transfer to a high speed blender along with the remaining ingredients and blend on high until very smooth and creamy. (Actual time will vary depending on the strength of your blender).
  3. Chill until cold, about 2 hours to allow flavors to blend. Taste and season with additional salt or pepper as necessary if desired.
  4. Divide soup among small bowls or glasses and top with finely chopped tomato and a drizzle of olive oil and serve.


Gluten-Free, Grain-Free, Vegetarian, Vegan, Raw, Paleo


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  1. says

    Brilliant to add the concentrated flavors of sun-dried tomatoes along with fresh! Also, love that you used Brazil nuts to thicken this chilled soup making it non-dairy. So refreshing, easy and fast! Thanks for sharing, Sylvie!

  2. martha says

    Thank you so much for this awesome recipe. I made it tonight for dinner. I had many huge and delicious tomatoes and it looked so good. The only problem was, the brazil nut supply had been discovered and eaten, so I used 15 pistachio nuts instead.

    It was excellent. I am certain to make this again. I am going to try some of your other recipes. i didn’t even wait the two hours in the refrigerator part, about 30 minutes I guess. It was wonderful.

    Thanks so much,



  3. says

    Hello! I made this chilled soup yesterday (I used macadamia nuts as I didn’t have Brazil nuts) and it was a big success. We all loved it! I’ll be making it again in the future!

  4. martha Munters says

    It was so delicious the first time, a friend brought me a ton of tomatoes, so I made it again. Thank you again.


  5. Annie says

    Yum!!! I didn’t add the water; loved the concentrated flavor. No Brazil nuts on hand but cashews worked well. Delicious!! (I ate it straight from the blender- no chilling- prob a pretty diff soup but I loved it!). Thank you!

  6. says

    This is so brilliant—usually I think of tomato soup as being the warming, steamy bowl of goodness when I come in from a wintery walk home. The exact opposite actually sounds equally appealing, though!