Roasted Tomato and Red Pepper Soup with Chilled Mint

Name: Roasted Tomato and Red Pepper Soup with Chilled Mint
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps finely chopped fresh mint, or to taste; 2 larges garlic cloves, halved; 1 teaspoons ground coriander; 2 Tbsps heavy cream; 1 teaspoon fresh lemon juice; 2 Tbsps olive oil; 113 grams small onion , cut into 1/2-inch-thick slices; 454 grams red bell peppers , quartered and seeded; 2 teaspoons salt; 0 teaspoons sugar; 454 grams medium tomatoes , halved and cored; 177 milliliters water

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

Preheat broiler.

Equipment you will use

Broiler

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 Pepper

Vegetable

Coriander

Tomato

Garlic

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.

Ingredients you will need

Vegetable

Mint

Equipment you will use

Blender

Frying Pan

Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

Ingredients you will need

Mint

Soup

· 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

Water