Chilled Tomato and Carrot Soup with Mint

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

Step 1

Lightly heat your oven to 400°F (200°C). Toss the carrots and tomatoes in a large roasting pan with a tablespoon of olive oil and a good pinch of kosher salt. Roast them for about 30 minutes, until everything is nice and tender.

Step 2

While the veggies are roasting, warm the other tablespoon of olive oil in a big pot over medium heat. Add the chopped onion and cook it gently until it’s soft and translucent, which should take around 3 to 4 minutes. Then stir in the celery and cook for another 4 minutes, being careful not to let the onions brown. Pour in the vegetable broth, turn the heat down low, and keep it warm.

Step 3

When the vegetables are done, add the roasted tomatoes straight into the simmering broth. Let the carrots cool for about 5 minutes, then roughly chop them and add those to the pot as well. Give everything a good seasoning with a bit more kosher salt, bring the soup up to a boil, then lower the heat and let it simmer for 20 minutes so all the flavors can blend together.

Step 4

Carefully transfer the soup to a blender in batches if you need to, adding in a quarter cup of fresh mint. Hold the lid on tightly (a potholder works well) and blend until the soup is silky smooth. Pour it back into a large bowl or container.

Step 5

Pop the soup in the fridge for at least 2 hours to chill completely. When you’re ready to serve, garnish with a teaspoon of mint leaves and a little swirl of cream for a fresh finish.