Sal's Food Center Inc. Recipes
https://1062.glf-web.com/Recipes/Detail/4303/
Tomato-Chili Soup
Yield: Makes 6-8 servings
Ingredients
| 4 |
lbs. |
tomatoes
|
|
|
| 2 |
tablespoons |
olive oil
|
|
|
| 1 |
|
onion, chopped
|
|
|
| 1/2-3/4 |
teaspoon |
dried red pepper flakes
|
|
|
| 2 |
|
large cloves garlic, chopped
|
|
|
| 2 |
teaspoons |
chili powder
|
|
|
| 1/2 |
teaspoon |
ground cumin
|
|
|
| 3 1/2 |
cups |
vegetable, beef or chicken stock
|
|
|
|
|
Salt and pepper to taste
|
|
|
| 2/3 |
cup |
cream
|
|
|
| 1 |
cup |
shredded Cheddar cheese
|
|
|
| 6-8 |
tablespoons |
sour cream
|
|
|
|
|
Corn chips
|
|
|
Directions:
Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.
Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.
Please note that some ingredients and brands may not be available in every store.
Sal's Food Center Inc. Recipes
https://1062.glf-web.com/Recipes/Detail/4303/