Cream Of Tomato Soup With Mint
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Olive Oil1 cup
Shallot (chopped)5 cloves
Garlic (minced)1 cup
White Wine (dry)4 cups
Chicken Stock3 sprigs
Thyme (fresh)2 tsps
Sugar2 cups
Heavy Cream3 tbsps
Chives (fresh, chopped)Directions:
1
Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat
2
Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes
3
Add the wine and reduce by half
4
Add the stock, canned tomatoes with juices, thyme and bay leaves to pan
5
Simmer uncovered for 45 minutes
6
Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside
7
Remove thyme sprigs and bay leaves from soup and puree soup in a blender
8
Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper
9
Return soup to saucepan and stir in Sauteed tomatoes, mint and chives
10
Gently warm soup over medium heat
11
Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired
12
To serve, ladle soup into bowls, garnish with a dollop of whipped cream