Mint tomato soup

    50 min

    Made this as a plain tomato soup and added the mint to bring the tomato flavour out. It also introduces mint to our daughter, which she enjoys.

    1 person made this

    Serves: 4 

    • 2 to 4 chicken or beef stock cubes
    • 2 to 3 pints water
    • 75g butter
    • 1 1/2 medium onions, chopped
    • 1 to 2 cloves garlic, chopped
    • 3 to 4 tablespoons plain flour
    • 1/2 tube tomato puree
    • 2 to 5 fresh tomatoes, chopped, or 2 tins chopped tomatoes
    • 1 teaspoon mint sauce
    • salt and pepper to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Make up the stock with the water according to how many cubes you're using. Bring to the boil, then keep warm in a saucepan over low heat.
    2. Put butter into a separate saucepan over medium heat. Add onion and garlic and cook and stir till golden. Add the plain flour and tomato puree. Stir till a lumpy paste forms.
    3. Start adding the stock to the onion mixture in the pan, stirring constantly. Once all the stock is added, add the tomatoes and leave to simmer for 30 minutes on a low heat. Keep stirring at regular intervals.
    4. Once cooked, strain the soup through a fine sieve. Return to the hob and add the mint sauce, salt and pepper. Warm through for 5 to 6 minutes, then dish up and enjoy!


    Serve with some bread or rolls for a more filling meal.

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