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 dish that perfectly balances warmth and freshness. This vegetarian and gluten-free recipe is not only a feast for the senses but also a healthy choice, clocking in at just 139 calories per serving. Ideal for a cozy starter, a light snack, or an elegant antipasti, this soup is sure to impress your family and friends.

The magic begins with the roasting of sweet red bell peppers, juicy tomatoes, and aromatic garlic, which caramelize beautifully under the broiler, enhancing their natural sweetness and adding a smoky depth to the soup. The addition of ground coriander brings a subtle warmth, while a splash of heavy cream and fresh lemon juice creates a luscious, creamy texture that is simply irresistible.

What truly sets this soup apart is the refreshing touch of chilled mint, added just before serving. This herb not only elevates the flavor profile but also adds a cooling contrast that makes each spoonful a refreshing experience. Perfect for warm days or as a comforting bowl on cooler evenings, this soup can be prepared ahead of time, making it a convenient option for entertaining or meal prep.

So gather your ingredients, fire up the broiler, and get ready to savor a bowl of this exquisite Roasted Tomato and Red Pepper Soup with Chilled Mint. Your taste buds will thank you!

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