PAPRIKA TOMATO SOUP
SERVES 6.
Heat a saucepan. Add 1 tbs oil to pan. Add 1 1/2 cups chopped onion, 1/2 tsp cumin, 1/4 tsp each salt and paprika to pan, cook 8 min. Add 4 minced garlic cloves, saute 1 min. Stir in 14.28 oz can chopped tomatoes, undrained, and 2 cups chicken stock, bring to a boil, simmer 15 min. Remove from heat, stir in 1/4 cup half and half. Place half of tomato mixture in a blender. Blend until smooth. Pour into a bowl. Repeat procedure with remaining tomato mixture. Top with 2 tbs chopped parsley and 1/4 tsp pepper, then SERVE...
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Another Great Group of *~ Beth ~*
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