Roasted Tomato and Red Pepper Soup with Chilled Mint Recipe

Name: Roasted Tomato and Red Pepper Soup with Chilled Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers (1 pound), quartered and seeded; 4 medium tomatoes (1 pound), halved and cored; 1 small onion (1/4 pound), cut into 1/2-inch-thick slices; 2 large garlic cloves, halved; 1 1/2 tablespoons olive oil; 1/2 teaspoon ground coriander; 3/4 cup water; 2 tablespoons heavy cream; 1 teaspoon fresh lemon juice; 1 1/2 teaspoons salt; 1/4 teaspoon sugar; 2 tablespoons finely chopped fresh mint, or to taste

Servings: persons

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

1
Preheat broiler.
2
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes.
3
Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
4
Puree vegetables with any juices from pan in batches in a blender until smooth.
5
Stir in remaining ingredients except mint.
6
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours.
7
Just before serving, stir in mint.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red bell peppers (1 pound), quartered and seeded, 4 medium tomatoes (1 pound), halved and cored, 1 small onion (1/4 pound), cut into 1/2-inch-thick slices, 2 large garlic cloves, halved, and more.

Yes, Roasted Tomato and Red Pepper Soup with Chilled Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato and Red Pepper Soup with Chilled Mint

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