How to Make Chilled Carrot and Tomato-Mint Soup - A Step-by-Step Guide

When the heat of summer rolls around, there's nothing quite as refreshing as a cold, chilled soup. And this chilled carrot and tomato-mint soup is the perfect way to cool off on a hot day. Packed with the bright flavors of carrots, tomatoes, and mint, this soup is both refreshing and satisfying.

This soup is not only delicious, but it's also incredibly easy to make. With just a few simple ingredients and minimal prep work, you can have a refreshing and healthy soup ready to enjoy in n...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 2 hrs 5 mins
  • Total Time: 3 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
  • Roast in the preheated oven until tender, about 30 minutes.
  • 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.
  • Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
  • 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.
  • 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.
  • Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.
  • Nutrition

    190 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 658mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 7g
    • Total Sugars: 15g
    • Protein: 4g
    • Vitamin C: 33mg
    • Calcium: 93mg
    • Iron: 1mg
    • Potassium: 870mg