Egyptian Tomato Soup
(from SallyV’s recipe box)
I always triple the recipe so I have left-overs.
Source: TheKitchn Web Site
Prep time: 10 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 T. unsalted butter
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 jar diced pimientos
- 1 can petite diced tomatoes
- 1 can chicken broth
- 1/2 t. chili powder
- 1/4 t. paprika
- 1 limes cut into wedges
- Salt
- Pepper
Directions
-
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top (a must).