Roasted Tomato and Red Pepper Soup with Chilled Mint
Roasted Tomato and Red Pepper Soup with Chilled Mint might be just the soup you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 144 calories, 3g of protein, and 9g of fat per serving. This recipe serves 4. A mixture of tomatoes, heavy cream, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 25 hours.
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. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
· To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold.· Soup can be made 2 days ahead and kept chilled, covered.