Fresh tomato soup with cilantro
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vertically sliced onion |
| Vegetable cooking spray | ||
| 1 | teaspoon | Olive oil |
| ¼ | cup | Thinly sliced celery |
| 1 | small | Clove garlic, minced |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper, (1/8 to 1/4) |
| 4 | cups | Peeled coarsely chopped tomatoes |
| ⅓ | cup | Water |
| 13¾ | ounce | No-salt-added chicken broth, (1 can) |
| 2 | tablespoons | Chopped fresh cilantro |
| Fresh cilantro sprigs, (optional) | ||
Directions
Cut onion slices in half.
Coat a large saucepan with cooking spray; add oil, and place over medium heat until hot. Add onion, celery, and garlic; saute 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 2-½ 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. Yield: 1-½ quarts (serving size: 1 cup).
Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g Carbohydrate; 0mg Cholesterol; 2554mg Sodium NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if desired.
Recipe by: Cooking Light, May/June 1993, page 89 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.