13-Minute Meals: Fresh tomato soup with cilantro


Recipe by Chef Suzanne

1 Cup thinly sliced onion

1 teaspoon olive oil

½ cup chopped celery

1 teaspoon chopped garlic

1 teaspoon cumin

4 cups fresh tomatoes or 2 cans diced tomatoes

1/3 cup water

2 cups chicken stock

½ cup cream (may omit)

2 tablespoons chopped cilantro

Dash salt and pepper

Heat oil in large saucepan over medium heat.  Add onions, celery and garlic. Sauté soft, approximately 4 minutes. Add cumin, dash of salt and pepper; cook 2 minutes. Add tomato, water and chicken broth; bring to a boil.  Reduce heat and simmer, uncovered 5-7 minutes.  Remove from heat and puree with hand mixer.  Serve warm and garnish with a spoonful of sour cream if desired.