Creamy Tomato Mint Soup
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 medium
Onion (finely chopped about 1 cup)1 tbsp
Garlic (minced)1 tbsp
All-Purpose Flour8 cups
Chicken Stock2 tbsps
Tomato Paste2 cups
Whipping Cream (heavy or)Directions:
1
Melt the butter in a medium-large, non reactive stockpot over low heat
2
Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes
3
Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes
4
Be careful not to let the flour brown
5
Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned
6
Add the stock, tomato paste, and mint and increase the heat to high
7
Bring to a boil, then reduce the heat to maintain a steady simmer
8
Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes
9
Pour the soup into a colander set over a second pot
10
Pass the tomatoes through a food mill and return them to the stock in a pot
11
Stir to blend the soup
12
Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes
13
Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired
14
Serve piping hot
15
Melt the butter in a medium-large, non reactive stockpot over low heat
16
Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes
17
Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes
18
Be careful not to let the flour brown
19
Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned
20
Add the stock, tomato paste, and mint and increase the heat to high
21
Bring to a boil, then reduce the heat to maintain a steady simmer
22
Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes
23
Pour the soup into a colander set over a second pot
24
Pass the tomatoes through a food mill and return them to the stock in a pot
25
Stir to blend the soup
26
Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes
27
Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired
28
Serve piping hot