Tomato Soup With Coriander And Fire Roasted Peppers
2 Medium Fire Roasted Red Bell Peppers, peeled and diced
2 Tbsp Olive Oil
2 Medium Yellow Onions, peeled and diced 3 Cloves Garlic, peeled and chopped
6 (250 g) Fresh Roma Tomatoes, peeled, seeded and diced
3 Tins/Cans (400g x 3) Diced/Chopped Tomatoes
3 Tbsp Tomato Paste
1 ½ to 2 Bunches of Fresh Coriander, coarsely chopped
4 Cups Chicken or Vegetable Stock
1 ½ tsp Ground Cumin
1 tsp Smoked Paprika
Freshly Ground Black Pepper
Sour Cream (optional)
Heat the olive oil in a large pot; add onion and garlic with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in all the tomatoes, tomato paste, peppers, coriander, cumin, and paprika. Sauté the mixture for a minute or 2, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer for about 30 to 40 minutes.
Allow the soup mixture to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm with a big squeeze of lime juice, and a dollop or sour cream, if desired.