Thursday, December 12, 2013

Mexican Cream of Tomato Soup

I wanted something to pair with my Mexican Chicken Waffle Sandwiches....what goes better with a good sandwich than tomato soup? So I took that and ran with it!

2 cups peeled diced tomatoes
2 cups tomato sauce
1 cup chicken broth
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 TB special dark baking cocoa
1 TB chili powder
1 tsp white sugar
1 tsp paprika
1 tsp cumin
1/4 tsp cayenne
1/4 tsp cinnamon
salt and pepper to taste

1/2 tsp baking soda
1 cup milk or heavy cream (heavy cream is much better but milk is fine to make it lower fat)

Combine all ingredients except baking soda and milk in a saucepan, set over medium heat and simmer for 20-30 minutes until the tomatoes, onion and bell peppers are tender.

Run an immersion blender through it to a puree.

Add in  baking soda then pour in  milk or heavy cream.

 Stir well and serve with a sprinkling of cilantro.

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