Southwestern Tomato Soup Recipe

5 2
Southwestern Tomato Soup Recipe
Southwestern Tomato Soup Recipe photo by Taste of Home
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Southwestern Tomato Soup Recipe

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5 2
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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.
Recommended: 36 Ways to Love Toast
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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

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.
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.
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.
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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Tomato Soup in Taste of Home August/September 2001, p27

  • 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
  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Tomato Soup in Taste of Home August/September 2001, p27

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