I had tomato-mint soup in Shanghai and I really liked the flavor combination. This is my version of the soup. Using canned tomatoes makes it convenient and quick cooking.
Chopped tomatoes – 16 oz. can (I used roasted garlic flavor)
Tomato sauce – 16 oz. can
Mint – 1 cup, chopped (about half a bunch)
Onion – 1 small, chopped
Celery – 1 stalk, chopped
Carrots – 2 medium, diced
Garlic – 1 to 2 cloves
Low-sodium vegetable broth – 16 oz. can
Cayenne pepper sauce/ Hot sauce – 3 tbsp (or to taste)
Sour cream/ Cream – 2 tbsp (optional)
Salt and Pepper – to taste
- Preheat oven to 450ºF.
- Drain the chopped tomatoes and save the liquid. Roast them with 1 tbsp olive oil for above 15minutes or until slightly caramelized.
- Heat 1 tbsp of olive oil in a sauce pan; add onions, garlic, carrots and celery. Let the veggies sweat for about 10-15 minutes on medium-low flame.
- Remove the tomatoes from the oven, add the reserved liquid and pick up any bits stuck to the pan.
- Add roasted tomatoes, tomato sauce, ¾ cup mint, broth, 1 cup water, hot sauce and seasoning. Raise the flame to medium-high and bring the mixture to a slow simmer. Reduce the flame and cook for 10-15 minutes.
- Remove from heat and blend the soup (using an immersion blender or regular blender) to a smooth consistency.
- Put the soup back on flame; add sour cream/cream and cook for another 5 minutes. Add the remaining mint. Stir well, adjust the seasoning and serve hot with crusty bread.