Tomato Cilantro Soup

Name: Tomato Cilantro Soup
Total time: 45 min
Yield: 8 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon ground cumin; 2 teaspoons paprika; 1 large can plum tomatoes (about 28 ounces), with juice; 4 tablespoons tomato paste; 2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish); Salt and freshly ground black pepper; Juice of 1 or 2 limes; Cayenne; Yogurt, preferably thick Greek style, for garnish (optional)

Recipe from Martha Rose Shulman

Adapted by Julia Moskin

Total Time: 45 minutes
Rating: 4(42)
Comments: Read comments

Featured in: Just Registered

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Ingredients

Yield:8 servings

3tablespoons olive oil
1large onion, chopped
2garlic cloves, minced
1tablespoon ground cumin
2teaspoons paprika
1large can plum tomatoes (about 28 ounces), with juice
4tablespoons tomato paste
2bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper
Juice of 1 or 2 limes
Cayenne
Yogurt, preferably thick Greek style, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
Step 2
Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.