CEiMB: Tomato Soup
I’m going to try to keep this post short for a few reasons. A) I am hopped up on migraine medicine. This has been a stressful week, and the frequency of my migraines has increased accordingly. Boo. B) The Atlanta Braves *finally* made it to the playoffs for the first time in… a long time, and the game is about to start. Yay! C) I just typed an entire entry up and accidentally deleted it. Oops! (By the way, what is the “undo” button for if it won’t actually, you know, undo something? Bah!)
I made a couple changes to the recipe, starting with the title. It’s actually supposed to be Tomato-Tortilla Soup, but since I served it alongside mushroom quesadillas, I thought I would forego the extra carbs (and effort). As for the rest of it, I used fire-roasted tomatoes and omitted the lime juice, and I’m afraid my two omissions, the citrus and tortilla strips, may be the reason my soup seemed to be missing a little something. It was good, just not great. I would have liked it spicier, with a bit a more Mexican flavor; instead it sort of just tasted like vegetable soup. But I will tinker with the recipe because it’s worth trying again, especially for only 115 calories per generous 2 cup serving!
1 tsp canola oil
1 medium onion, diced
3 cloves garlic, minced
1 medium jalapeno pepper, seeded, diced
1 tsp ground cumin
3/4 tsp dried oregano
4 cups no salt added vegetable broth
28 ounces canned diced fire-roasted tomatoes
Heat the oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds.
Source: Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life”, p. 76
4 servings | 2 POINTS