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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. 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.
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