Cream Of Tomato Soup With Mint Recipe

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0 votes | 1107 views
Servings: 8


Cost per serving $3.23 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 366g
Recipe makes 8 servings
Calories 253  
Calories from Fat 176 70%
Total Fat 20.02g 25%
Saturated Fat 8.17g 33%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 210mg 9%
Potassium 578mg 17%
Total Carbs 11.34g 3%
Dietary Fiber 2.9g 10%
Sugars 4.93g 3%
Protein 3.72g 6%
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