Egyptian Tomato Soup
1 tablespoon unsalted butter or olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 (4-ounce) jar diced pimiento peppers
1 (14.5-ounce) can diced tomatoes, with their juices (or 1 pound fresh tomatoes)
1 (14.5-ounce) can low-sodium chicken or vegetable broth (or 2 cups homemade chicken or vegetable stock)
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 lime cut into wedges
Salt and freshly ground black pepper
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, and cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently over low heat for 10 minutes. Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree). Season with salt and pepper to taste. Serve with fresh lime wedges.
This recipe is courtesy of Patti Londre. Patti is a home economist and longtime food marketing professional who publishes recipes for home cooking and experiences from global travel at Worth The Whisk. She is also the producer of Camp Blogaway Bootcamp for Food & Recipe Bloggers.