Egyptian Tomato Soup recipe
When summer is actually in session and you can make this with freshly picked tomatoes, have it chilled with a warm baguette and soft butter, or eat it blazing hot, like an Egyptian. But for these cold days, a warm soup — quick to prepare, with flavors of warmer months
- 1 tablespoon unsalted butter or olive oil
- 1 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 1 (4-ounce) jar diced pimiento peppers
- 1 (14.5-ounce) can diced tomatoes, with their juices (or 1 pound fresh tomatoes)
- 1 (14.5-ounce) can low-sodium chicken or vegetable broth (or 2 cups homemade chicken or vegetable stock)
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 lime cut into wedges
- Salt and freshly ground black pepper
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, and cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently over low heat for 10 minutes. Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree). Season with salt and pepper to taste. Serve with fresh lime wedges.