Saturday, May 15, 2010

roasted tomato soup... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, smashed and peeled
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups roasted tomatoes
1/2 teaspoon sugar
1 tablespoon unsalted butter
fresh cilantro leaves and red-pepper flakes for serving

In a large saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes.

Add cumin and coriander; cook, stirring until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes.

In batches, puree soup in a blender until smooth. Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup topped with cilantro and red-pepper flakes.

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