Southwestern Tomato Soup Recipe
This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.
This recipe is:
Contest Winning
6 Servings
Prep: 30 min.
Bake: 15 min.
Ingredients
10 plum tomatoes, halved lengthwise
1 to 2 Anaheim peppers, halved and seeded
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
8 corn tortillas (6 inches), cut into 1/4-inch strips
Sour cream, optional
Directions
Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.
In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth.
Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.
Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired. Yield: 6 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Southwestern Tomato Soup published in Taste of Home August/September 2001, p27
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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