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.
- Serves: 4 persons
- 1pound carrots
- 4large vine-ripened tomatoes, seeded and quartered
- 2tablespoons olive oil, divided, or as needed
- kosher salt to taste
- ½onion, finely chopped
- 1stalk celery, finely chopped
- 1(32 fluid ounce) container vegetable broth
- ¼cup fresh mint leaves
- 1tablespoon table cream
- 1teaspoon fresh mint leaves, or to taste
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
Step 3Roast in the preheated oven until tender, about 30 minutes.
Step 4While 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 5Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
Step 6Coarsely 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 7Carefully 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 8Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.