Name: Creamy Tomato Mint Soup
Yield: Serves 8 as a main course
Ingredients: 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)

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.

Recipe notes

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