Grilled Tomato Soup

No more wondering what to do with those leftover tomatoes. Make this tasty soup that is high in lycopene and antioxidants. It’s a healthy option for you and your loved ones.

Serves 3 Prep Time 10 minutes Cooking Time 25 minutes

6 plum tomatoes
salt and pepper to taste
1/2 medium onion, sliced
1 teaspoon garlic
1 teaspoon tomato paste
3 tablespoons cream
2 tablespoons olive oil
2 cups chicken stock
1/8 teaspoon caraway seeds
1/8 teaspoon cumin
1 tablespoon grated Parmesan cheese
1 tablespoon white wine
1 tablespoon chopped cilantro leaves and stems

1  Cut tomatoes in half. Season with salt and pepper. Grill until charred. Set aside.

2  In a pan, sauté onions, garlic, and grilled tomatoes until tomatoes are wilted and almost crushed. Add the tomato paste and cream.

3  Add the rest of the ingredients except the cilantro. Simmer for 20 to 30 minutes.

4  Add cilantro and blend into a fine liquid.

5  Strain back into the pan and adjust seasoning. Serve.

Creamy tip   If you prefer a creamier soup, simply add 3/4 cup cream instead to give it the richness you like. Add some cayenne pepper for a kick.

Photography by David Hanson │ Recipe & Food Preparation by Gino Gonzalez │ Styling by Cheers Vazquez and Becky Kho │ Plates from Rustan's Department Store

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