Tomato and Mint Soup
Member recipe

Tomato and Mint Soup

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Serves 6

A refreshing take on the original.

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  • 2 tbsp olive oil
  • 1 onion, chopped finely
  • 2 garlic cloves, crushed
  • 4 dried lime leaves / 2 fresh bay leaves
  • 12 tomatoes, finely chopped (6 beef tomatoes and 6 Roma tomatoes gives a richer taste to the end product)
  • 2 tbsp butter
  • 3 tbsp cake flour
  • 200ml milk
  • 400ml chicken stock
  • 1/4 cup fresh mint, finely chopped
  • 1 tbsp sugar
  • 100ml fresh cream (optional)
  • fresh mint leaves, to serve


    1. Heat the oil and saute the onion and garlic until softened, about 20 minutes. Add tomatoes and bay leaves, reduce the heat to a gentle simmer and cook uncovered for 10 - 15 minutes.
    2. Meanwhile, melt the butter in a pan, add the flour and stir for 1 minute, over medium heat. Slowly pour in the milk and stock, stirring continuously until smooth. Cook until slightly thickened, about 5 minutes.
    3. Add the sauce to the tomato mixture and discard the lime/bay leaves. Mix in the chopped mint, sugar and cream (if using). Gently simmer for another 5 minutes.
    4. Garnish with mint leaves and serve with crusty bread.

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