Tomato-Chili Soup

Yield: Makes 6-8 servings

Ingredients

4 lbs. tomatoes

2 tablespoons olive oil

1 onion, chopped

1/2-3/4 teaspoon dried red pepper flakes

2 large cloves garlic, chopped

2 teaspoons chili powder

1/2 teaspoon ground cumin

3 1/2 cups vegetable, beef or chicken stock

Salt and pepper to taste

2/3 cup cream

1 cup shredded Cheddar cheese

6-8 tablespoons sour cream

Corn chips

Directions:

Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.

Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.

Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.

Please note that some ingredients and brands may not be available in every store.

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