Tomato Cilantro Soup

Name: Tomato Cilantro Soup
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon cumin (or less, to taste); 2 teaspoons paprika; 1 (28 ounce) can plum tomatoes with juice; 1 quart water or 1 quart vegetable stock; 4 tablespoons tomato paste; 2 bunches fresh cilantro, washed and tied with kitchen twine; 2 tablespoons cilantro leaves (for garnish); salt & freshly ground black pepper; 1 to 2 lime, juice of; cayenne, to taste; 1/2 cup low-fat yogurt, preferably Greek style (optional)

14 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon cumin (or less, to taste)
2 teaspoons paprika
1 (28 ounce) can plum tomatoes with juice
1 quart water or 1 quart vegetable stock
4 tablespoons tomato paste
2 bunches fresh cilantro, washed and tied with kitchen twine
2 tablespoons cilantro leaves (for garnish)
salt & freshly ground black pepper
1 to 2 lime, juice of
cayenne, to taste
1/2 cup low-fat yogurt, preferably Greek style (optional)

Directions

1

Heat oil in a large heavy pot over medium-high heat.
2

Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
3

Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
4

Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
5

Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.