Creamy Tomato Mint Soup

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

   Step 5

   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.