Roasted Tomato and Red Pepper Soup with Chilled Mint

Vegetarian
Gluten Free
Health score
28%
Roasted Tomato and Red Pepper Soup with Chilled Mint
1500 min.
4
139kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Tomato and Red Pepper Soup with Chilled Mint, a delightful vegetarian and gluten-free dish that is perfect for any occasion. This soup is not just a meal; it's an experience that brings together the rich, smoky essence of roasted vegetables and the refreshing touch of mint, making it an ideal starter or a light snack.

Imagine the aroma of red bell peppers and ripe tomatoes caramelizing under the broiler, their natural sweetness intensified by a hint of garlic and coriander. The result is a velvety soup that is both comforting and invigorating. With just a touch of heavy cream and a splash of fresh lemon juice, this dish strikes a perfect balance between richness and brightness.

What sets this soup apart is the addition of chilled mint, which adds a refreshing twist that elevates the entire dish. Whether you're serving it as an elegant appetizer at a dinner party or enjoying a cozy bowl at home, this soup is sure to impress. Plus, it can be made ahead of time, allowing you to savor the flavors without the last-minute rush.

With only 139 calories per serving, this soup is a guilt-free indulgence that fits seamlessly into any healthy eating plan. So gather your ingredients, fire up the broiler, and treat yourself to a bowl of this delicious Roasted Tomato and Red Pepper Soup with Chilled Mint!

Ingredients

  • tablespoons mint leaves fresh finely chopped to taste
  • large garlic clove halved
  • 0.5 teaspoon ground coriander 
  • tablespoons cup heavy whipping cream 
  • teaspoon juice of lemon fresh
  • 1.5 tablespoons olive oil 
  • 0.3 pound onion cut into 1/2-inch-thick slices
  • pound bell pepper red seeded quartered
  • 1.5 teaspoons salt 
  • 0.3 teaspoon sugar 
  • pound tomatoes cored halved
  • 0.8 cup water 

Equipment

  • bowl
  • frying pan
  • blender
  • roasting pan
  • broiler

Directions

  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. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
  3. Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
  4. Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
  5. · 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.

Nutrition Facts

Calories139kcal
Protein7.6%
Fat51.46%
Carbs40.94%

Properties

Glycemic Index
49.27
Glycemic Load
3.48
Inflammation Score
-10
Nutrition Score
17.356956560327%

Flavonoids

Eriodictyol
0.83mg
Hesperetin
0.43mg
Naringenin
0.79mg
Apigenin
0.14mg
Luteolin
1.02mg
Isorhamnetin
1.42mg
Kaempferol
0.31mg
Myricetin
0.18mg
Quercetin
6.7mg

Nutrients percent of daily need

Calories:139.11kcal
6.96%
Fat:8.63g
13.28%
Saturated Fat:2.57g
16.07%
Carbohydrates:15.45g
5.15%
Net Carbohydrates:10.89g
3.96%
Sugar:9.46g
10.51%
Cholesterol:8.48mg
2.83%
Sodium:888.88mg
38.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.87g
5.74%
Vitamin C:164.63mg
199.55%
Vitamin A:4712.33IU
94.25%
Vitamin B6:0.48mg
23.99%
Vitamin E:3.24mg
21.59%
Folate:78µg
19.5%
Fiber:4.56g
18.26%
Manganese:0.35mg
17.73%
Vitamin K:18.05µg
17.19%
Potassium:581.47mg
16.61%
Vitamin B3:1.88mg
9.41%
Vitamin B2:0.15mg
8.76%
Magnesium:33.18mg
8.3%
Vitamin B1:0.12mg
8.25%
Phosphorus:74.51mg
7.45%
Iron:1.09mg
6.07%
Copper:0.12mg
6.06%
Vitamin B5:0.53mg
5.33%
Calcium:43.31mg
4.33%
Zinc:0.61mg
4.04%
Selenium:0.76µg
1.09%
Source:Epicurious