Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.
Ingredients
Serves 8 as a main course
Step 1
1. Melt the butter in a medium-large, non reactive stockpot over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes.
Step 2
2. Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
Step 3
3. Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned. Add the stock, tomato paste, and mint and increase the heat to high. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes.
Step 4
4.Pour the soup into a colander set over a second pot. Pass the tomatoes through a food mill and return them to the stock in a pot. Stir to blend the soup.
Step 5
5. Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes. Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired. Serve piping hot.
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Reviews (9)
Back to TopThis is a very tasty soup. !I did change it a bit, though. Used garden fresh tomatoes without peeling them and added only half of the cream to reduce the fat content. Left the tomatoes chunky. I think mint and tomatoes were definitely made for each other! Awcesome recipe.
michellestelmach
Canada
10/14/2013
I am about to use some overripe tomatoes in a recipe. As is my usual routine, I always check reviews to get some constructive help with my endeavour. Little did I know that instead of reviews pertaining to the soup, I found rabbinical discussions over the "kosherness" of the soup. I will try to make this soup with vegetable stock and I will add a milk product that hopefully does not add many calories. I will have this soup with some nice salmon. I believe that this soup will then be delicious and "kosher" as well.
dansmonassiette
toronto, ontario
7/21/2013
This is delicious! May be even better as leftovers. I did reduce the cream using only about 3/4 the recommended amount. For those worried about Kosher-ness, you could use veggie stock. Used farm share tomatoes, not sure it would have been as good with canned tomatoes. In the future I might roast the tomatoes for a few minutes to make them easier to peel.
evedilworth
9/17/2012
DIVINE, though I changed so much. But the mint+tomato combination is to die for, and so is the velvety smooth texture. First, who is the magician who can get "4 to 5 pounds" of chopped tomatoes into 4 cups?! I see this inconsistency all the time in recipes. I'm gluten-free so I used arrowroot instead of flour, and I'm temporarily off dairy so I used olive oil instead of butter and coconut cream (from www.wildernessfamilynaturals.com) instead of heavy cream. My fresh mint leaves had already dried up so I used one third the quantity. I seeded the tomatoes but didn't peel (why bother?), and pureed them before adding to the pot so they would cook quicker. I didn't have a food mill, so I pureed the finished mixture and then just forced it through a strainer. That took forever since I had also first put the entire mixture in a blender, which made the mint so small it did a really good job of clogging the strainer, so next time I wouldn't do it that way. But here's the BIG difference: I didn't had ANY stock at all. I can't imagine watering it down like that! You get a lot less soup of course, but it actually tastes like tomatoes. I also added almost 2 tablespoons lemon juice, 1 tsp sea salt, and 1 tsp brown sugar. Absolutely gourmet-tasting result!
hollyepic
Kimberton, PA
8/10/2012
Here is someone to actually review the soup... if you haven't made it, take your soapbox elsewhere. I made it as directed, with the addition of a smallish shallot, and it was great! To thicken it a bit I added some minced pieces of 2 kaiser rolls. Don't skimp on the mint, it adds a very nice flavor. Actually, I just made a second pot and I left out some of the water and added more heavy cream, still good.
fiskadoro
Palm Beach, Florida
1/17/2011
To Mr./Ms. Ginsburg from Scarsdale: You might want to ask your rabbi for a refresher-course. A soup that combines cream and chicken broth is a mixture of meat and dairy, and is therefore not remotely kosher. And while I don't usually sympathize with complaining reviews (as in, why did you use so much cream/butter? why isn't this vegan? where am I supposed to find X at my little small-town grocery store?), I agree in this instance: Rosh Hashanah is one of the two holiest days of the Jewish calendar. Nobody's requiring the magazine to honor it, but if you choose to do so, then honor the faith that supports it.
magtop
2/19/2010
I'm no maven and haven't yet tried this recipe. but there is nothing non kosher about this "dairy" dinner.
ginsbery2
scarsdale ny
9/11/2009
to Chocolatl, There are many more Jewish people who do not keep Kosher and still prepare festive dinners for the holidays, than there are those who do. We greatly appreciate such tasty recipes!
Anonymous
Dayton, Ohio
9/9/2009
I'm a Christian, but I see no reason why you would publish a recipe for Rosh Hashana that is not Kosher.
Chocolatl
Illinois
9/26/2008
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