Tomato Soup with Red Onion and Cilantro Stems

After buying fresh cilantro for the turkey meatballs, I realized that it was the perfect time to make this soup with the stems. Of course, I read it too quickly and cut the stems in 2-inch pieces, not ½-inch pieces. I’d recommend the second option. It was still very good, though I think I might use chopped seeded tomatoes next time (crushed tomatoes might be pushing it too far). I served it with cheese straws.

1 Tbsp olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
1 28-oz can whole peeled tomatoes
2 cups vegetable or chicken broth
1 Tbsp fresh lime juice
sour cream or plain lactose-free yogurt, for serving
cilantro leaves, for serving

Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes. Add the salt, pepper and cilantro stems, and stir well.



Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan as well. Add the broth, and stir to combine. Simmer for 30 minutes. Add the lime juice. Then taste, and adjust the seasoning, if needed.



Serve hot, with a dollop of sour cream/yogurt and some cilantro leaves.