- Prep:
- 15 min
- Cook:
- 60 min
- Serves:
- 8
Ingredients
- 3 tbsps unsalted butter
- 1 medium onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp plain flour
- 4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes or 4 cups canned tomatoes with their juice
- 8 cups (2L) chicken stock
- 2 tbsp tomato paste
- 1 tsp Queen Natural Peppermint Essence
- 2 cups (500ml) cream
- Salt and freshly ground black pepper, to taste
Method
-
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.
-
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.
-
Step 3
Blend soup until smooth, then stir in cream. Simmer, uncovered, stirring frequently, until the soup is heated through. Serve hot.
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