Minty Tomato Soup

Photo: John Autry; Styling: Cindy Barr

Look for large tomatoes, as they're easier to work with. If you make the soup ahead, the flavors will meld with time, but give the soup a quick stir before serving. Cheesy toasts add a bit of extra protein to this end-of-summer soup.

Yield: 4 servings
Cost per Serving: $2.42
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 15.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Protein: 10.4g
  • Carbohydrate: 42g
  • Fiber: 7.3g
  • Cholesterol: 16mg
  • Iron: 5.2mg
  • Sodium: 614mg
  • Calcium: 85mg


  • 4 1/2 pounds plum tomatoes
  • 2 tablespoons finely chopped fresh mint
  • 5/8 teaspoon kosher salt, divided
  • 1 teaspoon red wine vinegar
  • 2 garlic cloves, crushed
  • 1/2 cup packed mint leaves
  • 2 1/2 tablespoons olive oil
  • 4 ounces French bread baguette
  • 1 (3-ounce) package 1/3-less-fat cream cheese, softened


  1. 1. Preheat broiler.
  2. 2. Core tomatoes, and halve crosswise. Working with 1 tomato at a time, squeeze tomato halves over a sieve over a bowl; press sieve gently with the back of a wooden spoon to extract remaining juice, reserving tomato halves and juice. Discard seeds.
  3. 3. Press tomato halves through large holes of a box grater into a large bowl; discard skins. Add reserved tomato juice to bowl. Stir in 2 tablespoons chopped mint, 1/2 teaspoon salt, and vinegar.
  4. 4. Place garlic in a food processor; process until chopped. Add 1/2 cup mint leaves and 1/8 teaspoon salt; process until pureed. With the motor running, gradually pour oil through food chute, processing until oil is fully incorporated, scraping sides as necessary.
  5. 5. Slice bread crosswise into 8 slices. Spread cream cheese evenly over 1 side of bread slices. Place bread, cheese side up, in a single layer on a baking sheet. Broil 2 minutes or until golden. Ladle about 1 cup soup into each of 4 bowls; divide pesto evenly among bowls. Serve with toasts.
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