Fresh tomato soup with cilantro

1 Servings

Ingredients

Quantity Ingredient
1 cup Vertically sliced onion
Vegetable cooking spray
1 teaspoon Olive oil
¼ cup Thinly sliced celery
1 small Clove garlic, minced
1 teaspoon Ground cumin
½ teaspoon Salt
⅛ teaspoon Pepper, (1/8 to 1/4)
4 cups Peeled coarsely chopped tomatoes
⅓ cup Water
13¾ ounce No-salt-added chicken broth, (1 can)
2 tablespoons Chopped fresh cilantro
Fresh cilantro sprigs, (optional)

Directions

Cut onion slices in half.

Coat a large saucepan with cooking spray; add oil, and place over medium heat until hot. Add onion, celery, and garlic; saute 5 minutes or until tender. Add cumin, salt, and pepper; cook 5 minutes, stirring frequently.

Add tomato, water, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered,

10 minutes.

Place 2-½ cups tomato mixture in container of an electric blender; cover and process until smooth. Add tomato puree back to mixture in pan, and stir well. Add chopped cilantro, and stir well. Yield: 1-½ quarts (serving size: 1 cup).

Per serving: 253 Calories; 7g Fat (20% calories from fat); 25g Protein; 43g Carbohydrate; 0mg Cholesterol; 2554mg Sodium NOTES : Serve warm or chilled; garnish with fresh cilantro sprigs, if desired.

Recipe by: Cooking Light, May/June 1993, page 89 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.

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