Creamy Tomato Mint Soup

Creamy Tomato & Mint Soup
15 mins
60 mins


  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon plain flour
  • 4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes or 4 cups canned tomatoes with their juice
  • 8 cups chicken stock
  • 2 tablespoons tomato paste
  • 1/2 teaspoon Taylor & Colledge Peppermint Extract Paste
  • 2 cups whipping cream
  • Salt and freshly ground black pepper, to taste


Step 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
Add the flour and cook, stirring, for about 4 minutes. Be careful not to let the flour brown.
Step 3
Add the tomatoes, chicken stock, tomato paste, and peppermint extract paste.
Step 4
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 5
Blend soup until smooth, then stir in cream. Simmer, uncovered, stirring frequently, until the soup is heated through. Serve hot.