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Southwestern Tomato Soup Recipe

Southwestern Tomato Soup Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD:6 servings


  • 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.

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