Tomato Chilli And Mint Soup Recipes

CHILLED CARROT AND TOMATO-MINT SOUP

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.

CREAM OF TOMATO SOUP WITH MINT

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

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.

EASY TOMATO SOUP CHILI

Steps:

• Brown onion and ground beef in large stock pot.
• Add the seasonings and bring to a boil.
• Reduce heat and simmer.
• I like to simmer this for at least an hour, then taste test.
• The trick is to let it simmer to mix the flavors.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

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.

TOMATO, CHILLI AND MINT SOUP

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.