- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes (4 to 5 pounds) or 4 cups canned whole plum tomatoes with their juice (two 28-ounce cans)
- 8 cups Chicken Stock or canned low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 small (about 2 ounces) bunch fresh mint leaves, very coarsely chopped, stems discarded
- 2 cups heavy (or whipping) cream
- Coarse (kosher) salt and freshly ground black pepper, to taste
- Pinch of sugar (optional)
- 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.
- Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
- 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.
- 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.
- 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.