Soup Tomato Mint Soup

This recipe was inspired by

Pretty good. Will probably make it.Pretty good. Will probably make it.

3 out of 5 (9 ratings)

Yield: one pint


  • 3 each large boiled tomatoes, skin removed in boiling water, cooled
  • 1 Tbsp. butter
  • 1/4 tsp. chopped green chili pepper
  • 1 1/2 tsp. sugar
  • 2 tsp. carrots, very finely chopped
  • 2 tsp. spring onion, very finely chopped
  • 1/4 tsp. fresh ginger, chopped fine
  • 1 tsp. corn flour
  • 7-8 each mint leaves, finely chopped
  • to taste salt
  • to taste ground black & white pepper
  • to taste fresh chopped mint leaves
  • to taste butter


  1. In a food processor, blend tomato and chili until a fine paste is formed. Put in small saucepan with butter and boil until mixture is uniformly red.
  2. Add sugar, mint leaves, chopped spring onions, carrots and ginger paste and corn flour. Stir until the mixture thickens slightly.
  3. Season to taste with salt. Garnish with some chopped mint leaves, white pepper, black pepper and butter. Serve hot.

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