Southwestern Tomato Soup
Source : Taste of Home via The recipe-oasis mailer on yahoogroups.com
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.
SERVINGS: 6
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
Vegetable 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 skillet, saute onion and garlic in oil until tender.
Transfer to a blender or food processor; add the tomatoes and peppers.
Cover and process until smooth.
Pour into a large saucepan.
Cook and stir over medium heat for 2 minutes.
Press mixture through a strainer with a spoon.
Discard seeds.
Return tomato mixture to the pan.
Add 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.
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