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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

Nutrition Info

189.8 calories carbohydrate: 26.2 g cholesterol: 2.5 mg fat: 8.7 g fiber: 7 g protein: 4.2 g saturatedFat: 1.5 g servingSize: - sodium: 658.2 mg sugar: 14.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
Roast in the preheated oven until tender, about 30 minutes.
While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
Remove vegetables from the oven, add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

4 servings

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.