Chilled Carrot and Tomato-Mint Soup recipe

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Ingredients

1 pound carrots
4 large vine-ripened tomatoes, seeded and quartered
2 tablespoons olive oil, divided, or as needed
kosher salt to taste
½ onion, finely chopped
1 stalk celery, finely chopped
1 (32 fluid ounce) container vegetable broth
¼ cup fresh mint leaves
1 tablespoon table cream
1 teaspoon fresh mint leaves, or to taste

Nutrition Info

189.8 calories
carbohydrate: 26.2 g
cholesterol: 2.5 mg
fat: 8.7 g
fiber: 7 g
protein: 4.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 658.2 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.

  3. Roast in the preheated oven until tender, about 30 minutes.

  4. While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.

  5. Remove vegetables from the oven, add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.

  6. Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.

  7. Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.

  8. Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

Recipe Yield

4 servings

Recipe Note

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.

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