We're on a soup kick here at the Block Center. And with below-zero temperatures here in the Chicago area, can you really blame us?
Soups are great during these winter months - serve with crusty whole wheat bread for a quick and comforting meal, and reheat leftovers for a delicious lunch the next day!
Southwestern Fire-Roasted Tomato Soup
Serves 6
2 Tbsp extra virgin olive oil
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 Tbsp roasted garlic (jarred or homemade)
4 tsp ground cumin
3 (15 oz) cans diced tomatoes
2 (15 oz) cans fire-roasted diced tomatoes
1 (15oz) can diced tomatoes with green chiles
8 cups vegetable broth
½ cup cilantro, roughly chopped
1. Heat olive oil over medium-low heat. Add onions and cook about 15 minutes until softened and beginning to caramelize.
2. Add bell peppers, roasted garlic, and cumin. Cook until peppers are softened, about 10 more minutes, stirring occasionally.
3. With an immersion or conventional blender, puree cooked vegetable mixture until smooth.
4. Return puree to the pan and add broth, cilantro, and all diced tomatoes. Stir to combine. Simmer over low heat for 30 minutes.
5. Season to taste with salt and pepper and serve.
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