Lauren's Fresh Tomato Soup With Mild Red Chile
Ready In: 30 mins
Serves: 4
Yields: 4 lg bowls
Ingredients
- 2 mild red anaheim chilies
- 6 tomatoes
- 1 onion
- 2 tablespoons butter
- 1 tablespoon flour
- 1 -2 chicken bouillon cube
- 2 ounces heavy cream
- 8 sprigs fresh cilantro (optional)
Directions
- Wash the chilis, roast on open rack in 550 degree oven for approximately 5-6 minutes, until chile skin darkends and blisters. Cool, peel skin, remove seeds. Set aside.
- Slice or dice the tomatoes and onion.
- Melt butter, add onion and cook until translucent. Add tomatoes and 1 bouillon cube, cook until bubbly, stirring contantly.
- Taste now, to decide whether you want the second bouillon cube. If so, continue to simmer and stir for another 1-2 minutes until that cube is dissolved as well.
- Cool slightly, then place tomato mixture and chiles in blender and blend until smooth.
- Pour back into sauce pot, bring to a simmer and add flour. Simmer for 2 minutes, whisking constantly.
- Remove from heat, stir in heavy cream. SERVE.
- Optional: top with chopped fresh cilantro.
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