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    You are in: Home / Recipes / Lime and Garlic Soup Recipe
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    Lime and Garlic Soup

    Lime and Garlic Soup. Photo by JanuaryBride

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    susie cooks's Note:

    Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking. You can used canned drained tomatoes in place of fresh.

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    Units: US | Metric

    • 2 tablespoons peanut oil
    • 1/4 cup minced garlic
    • 6 cups chicken stock or 6 cups vegetable stock
    • 2 cups cored peeled seeded and diced tomatoes
    • 1/4 cup freshly squeezed lime juice
    • salt and pepper


    1. 1
      Place the peanut oil in the bottom of a large, deep saucepan or Dutch oven and turn the heat to medium.
    2. 2
      Add the garlic and stir. Cook, stirring occasionally, just until garlic becomes blond, about 5 minutes.
    3. 3
      Add the stock and tomatoes and turn the heat to medium-high. Cook, stirring, until the mixture boils, then turn the heat down to medium.
    4. 4
      Stir in lime juice and salt and pepper.
    5. 5
      Taste and add more salt, pepper and lime juice to taste.

    Ratings & Reviews:

    • on May 31, 2009


      Loving both garlic and lime, we knew we'd love this soup, but for sheer deliciousness it exceeded our expectations, so it's certainly a soup I'll be making often, especially since it's so quick and easy to make. Do use the best stock you can in this. I used my Vegetable Stock and added a sliced leek and a minced onion to the garlic (just lovethe yummy blend of those three together). I also added the suggested cooked chicken, making this a wonderful one dish meal which we thoroughly enjoyed with warmed, crusty ciabatta rolls. Made for Ali Baba's Babes for ZWT 5.

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    • on May 19, 2009


      A nice, light summer soup. I went with a green theme, using diced tomatillos in place of the tomatoes, added some green chilis, and some minced jalapeno. I also added some shredded roast chicken breast which was great. This was best at room temperature. Next time I will use less oil for frying the garlic, as it ended up floating to the top of the soup.

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    • on November 15, 2007


      I made half a recipe, using a single very large tomato and bottled pre-minced garlic. Not having to mince the garlic myself meant there was hardly any work and the process took only about half the 30 min time indicated in the recipe. I did also add the cayenne Susie suggests in her introduction. A wonderful no-fuss light soup!

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    Read All Reviews (4)


    Nutritional Facts for Lime and Garlic Soup

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.7
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 2.3 g
    Cholesterol 10.8 mg
    Sodium 799.7 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 2.0 g
    Sugars 10.8 g
    Protein 10.7 g

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