Tomato And Mint Soup Recipes

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TURKISH RED LENTIL SOUP WITH MINT



Turkish Red Lentil Soup with Mint image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g

TOMATO AND MINT SOUP



Tomato and Mint Soup image

A refreshing take on the original.

Provided by jordangenevieve

Time 40m

Yield Serves 6

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • Garnish with mint leaves and serve with crusty bread.

CREAM OF TOMATO SOUP WITH MINT



Cream of Tomato Soup with Mint image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 18

5 tablespoons olive oil
1/3 cup chopped shallots
1 yellow onion, chopped
5 cloves garlic, minced
1 cup dry white wine
4 cups chicken stock
1 (35ounce) can plum tomatoes
3 sprigs fresh thyme
2 bay leaves
3 ripe medium tomatoes (red and yellow if available), seeded and chopped
2 teaspoons sugar
Juice of 1 lime
2 cups heavy cream
Coarse salt
Freshly ground pepper to taste
1/2 bunch chopped fresh mint
3 tablespoons fresh chives, chopped
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.
  • Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.
  • Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat.
  • Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.
  • To serve, ladle soup into bowls, garnish with a dollop of whipped cream.

CREAMY TOMATO MINT SOUP



Creamy Tomato Mint Soup image

Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.

Provided by David Waltuck

Yield Serves 8 as a main course

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
1 tablespoon minced garlic
1 tablespoon all-purpose flour
4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes (4 to 5 pounds) or 4 cups canned whole plum tomatoes with their juice (two 28-ounce cans)
8 cups Chicken Stock or canned low-sodium chicken broth
2 tablespoons tomato paste
1 small (about 2 ounces) bunch fresh mint leaves, very coarsely chopped, stems discarded
2 cups heavy (or whipping) cream
Coarse (kosher) salt and freshly ground black pepper, to taste
Pinch of sugar (optional)

Steps:

  • 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.
  • 2. Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
  • 3. Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned. Add the stock, tomato paste, and mint and 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.
  • 4. Pour the soup into a colander set over a second pot. Pass the tomatoes through a food mill and return them to the stock in a pot. Stir to blend the soup.
  • 5. Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes. Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired. Serve piping hot.

TOMATO-MINT SAUCE



Tomato-Mint Sauce image

Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 5 to 6 cups

Number Of Ingredients 10

4 (28-ounce) cans whole plum tomatoes
1/4 cup olive oil
1/2 cup finely chopped shallots
1/4 cup finely chopped garlic
3 tablespoons coarse salt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
Pinch of freshly ground black pepper
Pinch of crushed red pepper flakes

Steps:

  • Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.
  • Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.

TOMATO, CHILLI AND MINT SOUP



Tomato, Chilli and Mint Soup image

This was inspired by a pot of soup I bought for my lunch from Delifonseca, a lovely deli and restuarant in Liverpool, UK. It was totally delicious. I tried to recreate it at home and while I didn't get it 100% the same I did make a really good approximation. I think it could be enhanced with a dollop of cream or creme fraiche if you want to but it's not vital.

Provided by bewildergirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped (small)
1 garlic clove, chopped
2 celery ribs, really finely chopped
1 kg tomatoes (around 14 large toms)
1 pint chicken stock
1 tablespoon tomato puree
chili (HALF, chopped, add more if you like it really hot)
1 pinch salt
pepper
1 bunch of fresh mint (small)

Steps:

  • Boil some water and immerse the tomatoes to remove the skins.
  • Sweat down the celery, onion and garlic in the oil till transparent.
  • Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes.
  • Check the seasoning and add salt and black pepper to taste.
  • Add the chilli & puree and cook for another 5 minutes.
  • Add the freshly chopped mint and whizz with a blender till smooth.

Nutrition Facts : Calories 135, Fat 5.4, SaturatedFat 1, Cholesterol 3.6, Sodium 241, Carbohydrate 18, Fiber 3.8, Sugar 10.2, Protein 5.7

CHILLED CARROT AND TOMATO-MINT SOUP



Chilled Carrot and Tomato-Mint Soup image

This beautifully-colored, bright, and refreshing chilled soup is perfect for a summer evening or light lunch. Serve with fresh bread.

Provided by Sean Murray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

1 pound carrots
4 large vine-ripened tomatoes, seeded and quartered
2 tablespoons olive oil, divided, or as needed
kosher salt to taste
½ onion, finely chopped
1 stalk celery, finely chopped
1 (32 fluid ounce) container vegetable broth
¼ cup fresh mint leaves
1 tablespoon table cream
1 teaspoon fresh mint leaves, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
  • Roast in the preheated oven until tender, about 30 minutes.
  • While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
  • Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
  • Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
  • Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
  • Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 8.7 g, Fiber 7 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 658.2 mg, Sugar 14.5 g

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT



Roasted Tomato and Red Pepper Soup with Chilled Mint image

Categories     Soup/Stew     Milk/Cream     Onion     Pepper     Tomato     Freeze/Chill     Roast     Picnic     Mint     Summer     Coriander     Gourmet

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

  • Preheat broiler.
  • Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
  • Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
  • Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

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