Creamy Tomato Soup
2 tablespoons olive oil
1/2 cup finely minced onion
1 clove garlic, crushed or minced
1 (28 ounce) can crushed tomatoes
1 cup water
1/8 teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon lime juice or lemon juice
½ cup heavy cream
In a heavy saucepan, saute onions in olive oil until onions become translucent; stir in garlic. Add all remaining ingredients except for heavy cream. Bring to a boil, then immediately reduce heat and simmer for 10 minutes. Remove from heat and stir in the cream.
If you prefer a smoother consistency, puree in a blender.
This soup is delicious hot or cold. Makes 5 (1 cup) servings.
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