Rustic Tomato Soup With Toasted Cumin And Mini Rajas Recipe

Name: Rustic Tomato Soup With Toasted Cumin And Mini Rajas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cumin seeds; 6 tablespoons olive oil; 4 cups chopped onions (about 2 large); 6 large garlic cloves, peeled; 2 teaspoons achiote paste*; 1/4 teaspoon ground allspice; 2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved; 4 cups low-salt chicken broth; 1 3-to 4-inch dried guajillo chile,** stemmed, seeded, coarsely torn; Cayenne pepper (optional); Coarse kosher salt; Vegetable oil (for frying); 4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips; 1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strip

Servings: persons

2 tablespoons cumin seeds
6 tablespoons olive oil
4 cups chopped onions (about 2 large)
6 large garlic cloves, peeled
2 teaspoons achiote paste*
1/4 teaspoon ground allspice
2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
4 cups low-salt chicken broth
1 3-to 4-inch dried guajillo chile,** stemmed, seeded, coarsely torn
Cayenne pepper (optional)
Coarse kosher salt
Vegetable oil (for frying)
4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips
1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strip

1
Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD:
2
Chill in airtight container.
3
Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
4
Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD:
5
Chill uncovered until cold, then cover and keep chilled.
6
Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
7
Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD:
8
Let stand at room temperature.
9
Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
10
**

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons cumin seeds, 6 tablespoons olive oil, 4 cups chopped onions (about 2 large), 6 large garlic cloves, peeled, and more.

Yes, Rustic Tomato Soup With Toasted Cumin And Mini Rajas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rustic Tomato Soup With Toasted Cumin And Mini Rajas

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