Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cream of Tomato Soup with Mint
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 404
- Total Fat
- 32
- Saturated Fat
- 15
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 7
- Cholesterol
- 85
- Sodium
- 992
Ingredients
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)
Directions
- Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high 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.