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    Fresh Tomato Soup w/ Cilantro


    Source of Recipe


    Cooking Light, May/June 1993, page 89

    List of Ingredients




    1 cup vertically sliced onion
    Vegetable cooking spray
    1 teaspoon olive oil (or use broth or cooking spray if desired)
    1/4 cup thinly sliced celery
    1 small clove garlic minced
    1 teaspoon ground cumin
    (original recipe calls for 1/2 teaspoon salt )
    1/8 teaspoon pepper (1/8 to 1/4)
    4 cups peeled coarsely chopped tomatoes
    1/3 cup water
    13 3/4 ounces no-salt-added chicken broth (1 can)
    2 tablespoons chopped fresh cilantro
    Fresh cilantro sprigs (optional)

    Recipe



    Cut onion slices in half. Coat a large saucepan with cooking spray; add oil, and place over medium heat until hot (or use broth or cooking spray). Add onion, celery, and garlic; sauté 5 minutes or until tender. Add cumin, (salt,) and pepper; cook 5 minutes, stirring frequently. Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

    Place 2-1/2 cups tomato mixture in container of an electric blender; cover and process until smooth. Add tomato puree back to mixture in pan, and stir well. Add chopped cilantro, and stir well.

    Notes: Serve warm or chilled; garnish with fresh cilantro sprigs, if desired.

 

 

 

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