Tomato soup is an iconic American soup and I have never made it from scratch before. I figured I should tackle it. It was way easier than I thought it would be. And it tasted better than any tomato soup I have tried before.
Also, originally this soup was named spicy tomato and cilantro soup, but it is not spicy. I am not even kidding. It just has flavor, no spice. Really good flavor- like I mentioned best tomato soup I have ever ate.
Last, but not least, this soup calls for onions and I put the onions in the soup! I am trying to eat healthier. Onions are good for you and normally as long as the onions are not overpowering I can handle them. And I could handle them in this. So yay me! Now to the recipe!
Tomato and Cilantro Soup
This recipe is adapted from The Soup Bible.
- 1 1/2 pounds tomatoes
- 2 tablespoons vegetable oil
- 1 bay leaf
- 4 scallions/green onions, chopped
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 tablespoons chopped fresh cilantro
- 3 cups water
- 1 tablespoon cornstarch
- 2 tablespoons light cream, to serve
1. To peel the tomatoes, plunge them in very hot water. They only need to be in the water for a few seconds. Put it in and then take them out. The skin should peel very easily. Next roughly chop them.
2. Next heat the oil in a medium-sized saucepan. Add the tomatoes, bay leaf, and green onions. Cook for a few minutes.
3. Add the salt, garlic, black peppercorns, cilantro and water to the mixture. Bring to a boil. Lower the heat to a simmer. Simmer for 15 to 20 minutes. While the soup is simmering dissolve the cornstarch in a little cold water; set aside.
4. Strain the soup into a new saucepan. Discard the strained vegetables. Put the soup on low heat and add the cornstarch. Stir in for a few minutes.
5. Pour into individual soup bowls and serve piping hot with a swirl of cream.