Garden Tomato Soup with Cumin
Garden Tomato Soup with Cumin is a gluten free, dairy free, and vegetarian soup. This recipe makes 8 servings with 185 calories, 5g of protein, and 11g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up sea salt, tomatoes, flat-leaf parsley, and a few other things to make it today.
Instructions
Heat 1/3 cup of the olive oil in a soup pot.
Add the onion, garlic and a large pinch of salt and cook over low heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the cumin and cook until fragrant, about 1 minute.
Add the tomatoes and bring to a boil. Cook over moderate heat, stirring occasionally, until the tomatoes are soupy, about 20 minutes.
Pass the soup through a food mill or fine sieve, pressing hard on the solids. Return the soup to the pot.
Add the chicken stock and sugar and season with salt and pepper. Simmer over moderate heat until reduced to 10 cups, about 25 minutes. Stir in the parsley and chopped lovage. Ladle the soup into shallow bowls, garnish with the lovage leaves and drizzle with olive oil.