Tomato Mint Soup
An unlikely combination, but this is an absolutely delectable soup– a new favorite!
It's all about the flavor and freshness of the tomatoes; if you have them, use heirlooms.
1 Tbsp. butter
2 Tbsp. minced mild onion
1 small clove garlic, minced or pressed
2 c. rough-chopped farm fresh tomatoes (heirlooms if you’ve got them)
3 c. vegetable or chicken broth
1 c. rough-chopped mint leaves (stems removed)
1 c. heavy cream (or half & half)
Salt and pepper to taste
In a soup pot, saute the onion and garlic in the butter for 1-3 minutes, just until they are soft and aromatic.
Add the tomatoes and simmer for 2-3 minutes more. Add broth and mint, and cook for about 15 minutes, until the tomatoes are really soft.
Transfer to a blender or food processor, and puree until smooth. Return to pot, stir in the cream, and thoroughly re-heat at a low simmer. Season with salt and pepper, and serve.
Note: If you’d like to thicken it a bit, whisk 2 tsp. flour and 3 Tbsp. cold broth, then whisk slowly into hot soup, so as to incorporate without lumps. Allow to low simmer until it just starts to slightly thicken, and then take off the heat.
Recipe created or adapted by Liz Talley, Urban Graze
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