Tomato-Chili Soup

Yield:
Makes 6-8 servings

Ingredients:

  1. 4 lbs. tomatoes
  2. 2 tablespoons olive oil
  3. 1 onion, chopped
  4. 1/2-3/4 teaspoon dried red pepper flakes
  5. 2 large cloves garlic, chopped
  6. 2 teaspoons chili powder
  7. 1/2 teaspoon ground cumin
  8. 3 1/2 cups vegetable, beef or chicken stock
  9. Salt and pepper to taste
  10. 2/3 cup cream
  11. 1 cup shredded Cheddar cheese
  12. 6-8 tablespoons sour cream
  13. Corn chips
Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.

Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.



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