This week’s recipe is for creamy tomato soup! I adapted the recipe from one found in the April 2013 issue of Cooking Light. Accompany the soup with cheese quesadillas and a salad, and you’ve got a tasty and quick Friday meal!
Ingredients
2 tblsp olive oil
1 large (28 oz. ) can diced tomatoes
1 onion, chopped
1 tsp cumin
1 tsp salt
1/2 tsp smoked paprika
2 tblsp garlic
32 oz. vegetable broth
1/2 cup half and half
Instructions
1) In a large pot, heat the olive oil. Saute onion, cumin, salt, and paprika until the onion is almost translucent. Add garlic and saute for another minute.
2) Add tomatoes and vegetable broth. Cook for about 10 minutes.
3) Remove from heat and add half and half.
4) Scoop out about half of the soup and puree in a blender (remember to remove the center of the lid to allow steam out, but cover the hole with a paper towel, to keep soup in!). Repeat with the other half of the soup.
Enjoy!
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