- 2 pounds plum tomatoes
- 1 cup chicken stock
- 2 teaspoons olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, crushed
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1/2 cup heavy whipping cream
- salt and pepper to taste
- bouquet garni (5 peppercorns, bay leaf and 2 whole cloves)
- The tomatoes would traditionally be peeled and seeded. Feel free to do that. I prefer to leave the peel on (for the extra nutrients). Remove the stems and cut into halves. Squeeze each half over a bowl and most of the seeds will come out. Discard the seeds. Chop the tomatoes.
- In a soup pot over high heat, add the chicken stock, tomatoes and bouquet garni. Bring to a boil and then reduce heat to a simmer. Cover and cook for 20 minutes.
- Meanwhile, saute the onion and garlic in olive oil until tender. Add to the soup pot.
- After the soup has cooked for 20 minutes, remove the bouquet garni and puree the soup with a hand mixer or by putting it through a food processor or blender. Return the soup to the soup pot.
- Add the cream, mint and basil. Simmer for at least 5 minutes or up to 15 minutes more.
- Taste test and add salt and pepper as needed.