Ingredients for Tomato Cilantro Soup
- Olive Oil
- 1 medium yellow onion, chopped
- Garlic Cloves
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Tomatoes With Juice
- Water
- 2 tablespoons tomato paste
- Fresh Cilantro
- fresh cilantro leaves, for garnish
- Salt & Freshly Ground Black Pepper
- Lime, Juice Of
- cayenne pepper (optional)
- Low Fat Yogurt
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How to Make Tomato Cilantro Soup
- Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat.
- Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened (about 5 minutes).
- Add 2 cloves garlic, minced, 1 teaspoon cumin, and 1/2 teaspoon paprika. Cook for 1 minute, stirring constantly.
- Add 28 ounces (794g) canned crushed tomatoes, 4 cups vegetable stock, 2 tablespoons tomato paste, 1 large bunch (approximately 1 cup packed) of cilantro, and 2 teaspoons salt.
- Bring to a simmer, reduce heat to low, cover, and simmer for 30 minutes.
- Turn off the heat. Remove and discard the cilantro bunch. Carefully use an immersion blender to blend the soup until completely smooth.
- Season to taste with salt, freshly ground black pepper, lime juice (about 1 tablespoon), and cayenne pepper (optional, start with a pinch).
- Serve hot or cold. Garnish each bowl with a spoonful of plain Greek yogurt and a sprinkle of fresh cilantro leaves. Serve with crusty ciabatta bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
1g
Carbs
3g
