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Author Topic: Autumn Heirloom Tomato Soup  (Read 1685 times)

Offline KarenDob

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Autumn Heirloom Tomato Soup
« on: October 17, 2009, 11:25:51 AM »
Autumn Heirloom Tomato Soup

recipe by Karen Dobronyi
serves 4

1 Tbsp. coconut oil
1 large onion, diced
2 small or 1 large carrot, scrubbed and diced
2 celery stalks, diced
4 cloves garlic, minced
2 tsp. fresh ginger, minced
1 large jalepeņo, seeded, stemmed, and finely diced
3/4 tsp ground cumin
3 cups chicken broth
5 large heirloom tomatoes, roughly chopped (about 5-6 cups)
1/4 cup chopped cilantro
1 1/2 tsp. agave nectar (optional)
1 tsp. salt or to taste
fresh cracked pepper to taste
fresh cilantro leaves for garnish

1. In a large soup pot, heat coconut oil until hot but not smoking. Add onions, carrots and celery and saute until    soft, about 10 minutes.
2. Add garlic, ginger and jalepeņo and cook for another 3 minutes.
3. Add cumin and stir for about a minute, then add broth and tomatoes. Bring to a boil then let simmer for about 10 minutes. Add cilantro and agave nectar, if needed, and simmer another 5 minutes.
4. Puree in a blender, in batches no more than 1/2 full, then return to soup pot.
5. Add salt and pepper to taste. Serve in soup bowls garnished with cilantro leaves.