Rustic Tomato Soup with Toasted Cumin and Mini Rajas


  • 2 tablespoons cumin seeds
  • 6 tablespoons olive oil
  • 4 cups chopped onions (about 2 large)
  • 6 large garlic cloves, peeled
  • 2 teaspoons achiote paste*
  • ¼ teaspoon ground allspice
  • 2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
  • + 7 more ingredients
    • 4 cups low-salt chicken broth
    • 1 3-to 4-inch dried guajillo chile,** stemmed, seeded, coarsely torn
    • Cayenne pepper (optional)
    • Coarse kosher salt
    • Vegetable oil (for frying)
    • 4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x ¼-inch strips
    • 1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strip

1. For soup: Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container. 2. Heat oil in large pot over medium heat. Add onions. Co...

View full recipe at SpringPad


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