Tomato Soup with Red Onion and Cilantro Stems Print Email

1 TBS olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 TBS fresh limejuice
Sour cream, for serving

Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes. Add the salt, pepper, cilantro stems, and jalapeño, and stir well. Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan as well. Add 2 cups water, and stir to combine. Simmer for 30 minutes. Add the limejuice. Then taste, and adjust the seasoning, if needed.

Serve hot, with a dollop of sour cream.

Yield: 4 servings - Adapted from Martha Stewart Living, April 1995