Chilled Tomato and Carrot Soup with Mint

This refreshing soup combines the natural sweetness of ripe tomatoes and carrots with a hint of cooling mint, perfect for warm days. It's light, healthy, and easy to prepare, making it a delightful starter or snack.

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TIME1 hr 20 min

SERVINGS4

RATING5.0 / 5

Chilled Tomato and Carrot Soup with Mint

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

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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.

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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.

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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.

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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.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe, juicy tomatoes for the best flavor.
- Roast the carrots slightly to enhance their sweetness before blending.
- Chill the soup for at least two hours to allow the flavors to meld well.

Why you’ll love it

This soup is refreshing and light, perfect for warm days. The natural sweetness of carrots blends beautifully with the tangy tomatoes. Adding mint gives it a cool, fresh twist that awakens your taste buds.

Serving ideas

Serve the soup cold with a drizzle of olive oil and a few fresh mint leaves on top. It pairs wonderfully with crusty bread or a simple green salad for a light meal.

Storage & leftovers

Keep the soup in an airtight container in the refrigerator for up to three days. Stir well before serving, and avoid freezing as it may change the texture.