Ever hear the saying opposites attract?  In the case of tomato soup and ice cream, it couldn’t be more true!  The first time I had this duo was in Rivera Maya last summer and I must admit it was love at first taste.  I can’t believe it took me a year to replicate this meal!

Tomato Soup with Basil Ice Cream
Tomato Soup with Basil Ice Cream Rivera Maya

The following recipe is based on Ina Garten’s “Roasted Tomato and Basil Soup.”  Her recipe calls for butter though I used non-dairy “butter” to keep the recipe parve.  Of course, the ice cream is parve as well.  I used a recipe from saver and made modifications.

Roasted Tomato Basil Soup:  3 pounds ripe plum tomatoes, 1/4 cup olive oil, 1 tablespoon salt, 1 1/2 teaspoons ground pepper, 2 cups of chopped yellow onions, 6 garlic cloves (minced), 2 tablespoons of non-dairy butter, 1/4 teaspoon crushed red pepper flakes, 28 ounces canned plum tomatoes (regular or with basil) and the juice from the can, 4 cups of fresh basil leaves, 1 teaspoon thyme leaves, 1 quart of chicken stock.

  • Cut the fresh tomatoes in half lengthwise and mix with 1/4 cup of olive oil, salt, and pepper.  Roast at 400 degrees for 45 minutes.

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  • Saute onions and garlic (in 2 teaspoons of olive oil), non-dairy butter, red pepper flakes until the onions brown. Then add the canned tomatoes with the juice, basil, thyme, chicken stock, the oven roasted tomatoes and the liquid from the baking sheet.  Bring the mixture to a boil, simmer uncovered for 40 minutes.

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  • Once the soup has cooled, use a hand blender or put through a food processor to obtain your desired texture.

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**If you prefer to keep the recipe dairy than use butter and substitute the chicken stock with vegetable stock or water.**

Basil Ice Cream:  2 cups basil leaves, 3 cups of coconut milk, 3/4 cup of brown sugar, 1 tablespoon lemon zest, 6 egg yolks.

  • Combine the basil, coconut milk, brown sugar, lemon zest, salt and egg yolks in a blender until smooth.

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  • Pour into a saucepan until the sugar is dissolved and little bubbles form around the edges.

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  • Remove from heat and pour through a fine strainer.
  • Let cool then store in the refrigerator for 4 hours or overnight.
  • Pour the custard into an ice cream maker.

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Once everything is ready pour the soup in a bowl and top with a scoop of ice cream.  Tip: garnish with basil leaves (I did not do in this picture but it looks much better with the leaves)!

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Bon Appetit!