CREAM OF TOMATO SOUP WITH MINT

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Contributed by Tamalin Christen
My most favorite tomato soup. Use fresh basil in place of mint if you like; either way is wonderful.
  • 5 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups good quality chicken stock
  • 1 35 oz. can Italian plum tomatoes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon celery salt
  • 2 bay leaves
  • 3 ripe tomatoes, chopped
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy cream
  • salt and pepper, to taste
  • 3 T. chopped fresh mint (or basil if you prefer)
Heat the olive oil in a large saucepan and sauté the onion for about 10 minutes. Add the garlic, and cook for another minute. Add the stock, canned tomatoes with their juices, and herbs to the pan. Simmer uncovered for 45 minutes. 

Remove and discard the bay leaves, and puree the soup in a blender. Stir in honey, lemon juice, cream, and salt and pepper. Return to the saucepan and add the chopped fresh tomatoes and the mint. 

Gently warm the soup over medium heat and serve immediately.



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