Roasted carrots and tomatoes combine with fresh mint and vegetable broth in this chilled soup that makes a beautiful, bright, refreshing meal for a summer evening.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
190 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Roast in the preheated oven until tender, about 30 minutes.
Step 3
Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
Step 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.
Step 5
Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
Step 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.
Step 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.
Step 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.
Ingredients
1 stalk celery, finely chopped
1 pound carrots
kosher salt to taste
2 tablespoons olive oil, divided, or as needed
1 (32 fluid ounce) container vegetable broth
4 large vine-ripened tomatoes, seeded and quartered
