Provided by MJH
Number Of Ingredients 10
Steps:
- In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.
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David Christopher
[email protected]This soup is a must-try for any tomato lover.
J G
[email protected]I can't wait to try this soup. It looks so delicious.
Kazi Ragib
[email protected]This soup is definitely a keeper. I'll be making it again and again.
MD ARMY
[email protected]I'm going to try making this soup with different types of tomatoes. I think it would be interesting to try it with heirloom tomatoes or cherry tomatoes.
Walker Day
[email protected]This soup is a great way to get your kids to eat their vegetables.
Sneha Sunar
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this soup. It's not too tangy or acidic.
Uzair Siddique
[email protected]This soup is so versatile. You can serve it as an appetizer, a main course, or even a side dish.
ADDO WILBERFORCE
[email protected]I love the addition of spices in this soup. It gives it a really nice flavor.
Cha'vae Martinez
[email protected]This soup is a great way to use up leftover tomatoes. I always have a few tomatoes that are about to go bad, so this soup is a perfect way to use them up.
Steve Fuller-Hall
[email protected]This soup is so easy to make. I had it on the table in less than 30 minutes.
Offers Empire
[email protected]I love the vibrant red color of this soup. It's so inviting and makes me want to eat it.
Liz Gil
[email protected]This Egyptian tomato soup is a delicious and easy-to-make dish. The combination of tomatoes, onions, garlic, and spices creates a flavorful and satisfying soup that is perfect for a cold day.