Go Back

Tomato-Mint Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: soups stews
Cuisine: American
Servings: 46 serving
Author: Pavani


  • 16 oz tomatoes . canned Chopped (I used roasted garlic flavor)
  • 16 oz Tomato sauce . canned
  • 1 cup Mint – chopped (about half a bunch)
  • 1 Onion – small, chopped
  • 1 Celery – stalk, chopped
  • 2 Carrots – medium, diced
  • 1 to 2 cloves Garlic
  • 16 oz vegetable broth . canned Low-sodium
  • 3 tbsps Cayenne pepper sauce Hot sauce / Hot (or to taste)
  • 2 tbsps Sour cream Cream / (optional)
  • to taste Salt Pepper and


  • 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.