Friday, October 11, 2013

Creamy Tomato Soup

DSC_0061Today’s recipe is adapted from a Cooking Light recipe (April 2013).  Serve with grilled cheese sandwiches and a salad for the perfect Fall evening dinner!

2 tblsp olive oil
1 onion, chopped
1 tsp cumin
dash of salt
1/4 tsp smoked paprika
4 tsp minced garlic
1 large can diced tomatoes
1 box (32 oz.) vegetable broth
1/2 cup half-and-half

1)  Heat oil in a large pot.  Saute onion, cumin, salt, and paprika until onions are clear.  Add garlic and saute another minute.
2)  Stir in tomatoes (undrained) and vegetable stock.  Cook for about 15 minutes and remove from heat.
3)  Stir in half-and-half.
4)  Place half of the tomato mixture in the blender with the center part of the lid removed and a paper towel in its place (to allow steam to escape).  Blend until smooth.  Pour the soup into a bowl and repeat with the other half of the tomato mixture. 

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