Roasted Tomato and Red Pepper Soup with Chilled Mint

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.

Instructions

1
Preheat broiler.
Equipment you will use
BroilerBroiler
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. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Ingredients you will need
Bell PepperBell Pepper
VegetableVegetable
CorianderCoriander
TomatoTomato
GarlicGarlic
OnionOnion
Cooking OilCooking Oil
Equipment you will use
Roasting PanRoasting Pan
3
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Ingredients you will need
VegetableVegetable
MintMint
Equipment you will use
BlenderBlender
Frying PanFrying Pan
4
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
Ingredients you will need
MintMint
SoupSoup
1
· 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.
Ingredients you will need
WaterWater
SoupSoup
IceIce
Equipment you will use
BowlBowl
DifficultyExpert
Ready In25 hrs
Servings4
Health Score28
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