FLAVOR BOOSTER Roasting maximizes the sweetness of fresh plum tomatoes (and preserves them for later use), perfect for making a delicious puréed soup that requires very little added oil or butter. Use any leftover roasted tomatoes as a topping for pasta or on sandwiches.

　　

Ingredients

serves 4

　　1 tablespoon extra-virgin olive oil

　　1 small onion, chopped

　　2 garlic cloves, smashed and peeled

　　Coarse salt and ground pepper

　　1 teaspoon ground cumin

　　1/2 teaspoon ground coriander

　　4 cups Whole Roasted Tomatoes (recipe follows)

　　1/2 teaspoon sugar

　　1 cup water

　　1 tablespoon unsalted butter

　　Fresh cilantro leaves and red-pepper flakes, for garnish

　　

Step 1

In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add roasted tomatoes, sugar, and the water; cook until warmed through, about 5 minutes.

　　

Step 2

Working in batches, purée soup in a blender until smooth, being careful not to fill jar more than halfway each time. Strain through a fine sieve into pan (reheat over medium if necessary). Stir in butter and season with salt and pepper. Serve soup garnished with cilantro and red-pepper flakes.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 162

　　

Step 5

Fat: 10.1g (2.8g Saturated Fat)

　　

Step 6

Protein: 3.7g

　　

Step 7

Carbohydrates: 17.3g

　　

Step 8

Fiber: 5.1g

　　Everyday Food: Light