• Cream Of Tomato Soup With Mint

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    • 5 Tbsp. Extra virgin olive oil
    • 1/3 c. Minced shallots
    • 1 x Yellow onion minced
    • 5 x Garlic cloves chopped
    • 1 c. Dry white wine
    • 4 c. Chicken stock
    • 35 ounce Plum tomatoes - (1 can)
    • 3 sprg Fresh thyme
    • 2 x Bay leaves
    • 3 med Ripe tomatoes seeded and minced (red and yellow if available)
    • 2 tsp Sugar Juice of 1 lime
    • 2 c. Heavy cream Coarse salt to taste Freshly-grnd black pepper to taste
    • 1/2 bn Minced fresh mint
    • 3 Tbsp. Fresh chives minced Freshly grated Parmesan cheese optional


    1. Heat 4 Tbsp. of the oil in a large saucepan or possibly Dutch oven over medium-high heat. Add in the shallots and onion and sweat till light brown, then add in garlic and sweat another 3 min.
    2. Add in the wine and reduce by half. Add in the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 min.
    3. Meanwhile, saute/fry the fresh tomatoes in remaining 1 Tbsp. oil for 2 min and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 c. of the cream, salt and pepper. Return soup to saucepan and stir in sauteed tomatoes, mint and chives. Gently hot soup over medium heat.
    4. Meanwhile, whip remaining 1/2 c. of cream to soft peak and mix in grated Parmesan cheese if you like.
    5. To serve, ladle soup into bowls, garnish with a dollop of whipped cream.
    6. This recipe yields 8 servings.

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