A warming soup, made light and sprightly with a hint of mint. Tomato and mint is such a perfect combination, rich and light at the same time.

15 min
60 min


  1. 3 tbsps unsalted butter
  2. 1 medium onion, finely chopped
  3. 1 tbsp minced garlic
  4. 1 tbsp plain flour
  5. 4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes or 4 cups canned tomatoes with their juice
  6. 8 cups (2L) chicken stock
  7. 2 tbsp tomato paste
  8. 1 tsp Queen Natural Peppermint Essence
  9. 2 cups (500ml) cream
  10. Salt and freshly ground black pepper, to taste


  1. 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. Add the flour and cook, stirring, for about 4 minutes. Be careful not to let the flour brown.

  2. Step 2

    Add tomatoes, chicken stock, tomato paste, and peppermint essence. 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.

  3. Step 3

    Blend soup until smooth, then stir in cream. Simmer, uncovered, stirring frequently, until the soup is heated through. Serve hot.

Comments & Reviews