Tomato and Cilantro Soup

I am a huge fan of soup!!!  In case you didn’t know :).  And this is such a delicious soup!  And easy to make too!

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.

Ingredients

  • 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

Directions

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.

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