Decent soup. Easy. I, in an effort to avoid dairy, substituted full coconut milk instead of half and half. Worked well. Nothing bad to say about this....but really, it's just average soup. I gave it 4 stars because it was exactly what I thought it would be. Perfectly fine! I put it with the menu of panko cod and soba noodle salad....interesting menu.
Creamy Tomato Soup
Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can't find these tomatoes, use a can of regular unsalted tomatoes.
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Total: 30 Minutes
- Calories: 74
- Fat: 3.7g
- Saturated fat: 0.9g
- Sodium: 177mg
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon ground cumin
- 3/8 teaspoon kosher salt
- 1/4 teaspoon hot smoked paprika
- 4 garlic cloves, minced
- 1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
- 2 cups unsalted chicken stock (such as Swanson)
- 1/4 cup half-and-half
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.
- 2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
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