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Double-Tomato Soup with Cilantro, Lime and Fried Garlic
We combine tomatoes in two forms—both pantry staples—to make this flavor-filled vegetarian soup. Browning a full can of tomato paste in garlic-infused olive oil creates an umami-rich base and perfect backdrop for bold ingredients such as fresh chili, herbal cilantro and tangy lime juice. And for texture, we add a can of roughly chopped whole tomatoes. If you’d like a little heat, leave the seeds in the jalapeño. Sour cream dolloped onto individual bowlfuls lends creamy richness, but try one or more of the garnishes listed below for even more complexity.
6
Servings
45 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
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3
medium garlic cloves, thinly sliced
Directions
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01In a large saucepan over medium, cook the oil and garlic, stirring occasionally, until the garlic is golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the garlic to a small plate and set aside. Add the tomato paste and jalapeño to the pan and cook, stirring often, until the paste browns and slightly sticks to the pot, 2 to 3 minutes.
