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| Fresh Tomato Soup With Cilantro Recipe |
Category: Stews
Rating:
N/A
Servings: 1-1/2
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Ingredients
1 cup vertically sliced onion
1 vegetable cooking spray
1 teaspoon olive oil
1/4 cup thinly sliced celery
1 small clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper, (1/8 to 1/4)
4 cup peeled coarsely chopped tomatoes
1/3 cup water
13 3/4 oz no-salt-added chicken broth, (1 can; )
2 tablespoon chopped fresh cilantro
1 fresh cilantro sprigs, (optional)
Cooking 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 2-1/2 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: 1-1/2 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
stews,soupsand
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