Chilled Carrot and Tomato-Mint Soup

Chilled Carrot and Tomato-Mint Soup

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 400 degrees F (200 degrees C).
  2. Step 2

    Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
  3. Step 3

    Roast in the preheated oven until tender, about 30 minutes.
  4. 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.
  5. Step 5

    Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
  6. 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.
  7. 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.
  8. 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.