Cream of Tomato Soup with Mint

8 servings
  • 5 tablespoons olive oil
  • 1/3 cup chopped shallots
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 (35ounce) can plum tomatoes
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 ripe medium tomatoes (red and yellow if available), seeded and chopped
  • 2 teaspoons sugar
  • Juice of 1 lime
  • 2 cups heavy cream
  • Coarse salt
  • Freshly ground pepper to taste
  • 1/2 bunch chopped fresh mint
  • 3 tablespoons fresh chives, chopped
  • Freshly grated Parmesan cheese (optional)
  • Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over mediumhigh heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.

  • Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.

  • Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes 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 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat.

  • Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.

  • To serve, ladle soup into bowls, garnish with a dollop of whipped cream.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Cream of Tomato Soup