Sarah's Spicy Tomato Soup

This soup recipe is easy to assemble, and adds a Tex-Mex twist to classic tomato soup. I highly recommend using an immersion blender to make this recipe a pureed soup. In the alternative, you could process the onions, cilantro and salsa in a large food processor before adding to the mix. This recipe is intended to serve as both low-cal and low-carb, but for a heartier version you can top with shredded cheese and/or sour cream.

• Ready In: 50 mins
• Serves: 6
• Yields: 5 pints

Ingredients

• 1  onion, chopped
• 2  teaspoons garlic, minced
• 2  green onions, chopped
• 4  cups beef broth or 4  cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (24 ounce) jar salsa
• 2  tablespoons cilantro or 2  tablespoons  cilantro chutney
• 1  teaspoon cumin
• 1  teaspoon chili powder (the spice mix for making for chili)

Directions

1. Combine all ingredients in a large saucepan or stockpot.
2. Simmer on medium low for 30 to 40 minutes, stirring occasionally.
3. Process with an immersion blender for a puree-style tomato soup, or leave as is for a chunky-style soup.
4. Garnish with extra cilantro. Serve and enjoy!