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Ingredients
3 teaspoons extra-virgin olive oil
4 cloves garlic, peeled and minced
2 small onions, peeled and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth, homemade or low-sodium canned
8 medium tomatoes, seeded and cut into large dice
4 1-inch-thick slices stale, crusty bread, torn into pieces
1 teaspoon grated orange zest
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
34 grams carbs; 4 milligrams cholesterol; 224 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 796 milligrams sodium; 9 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Step 2
Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl ½ teaspoon of olive oil into each one. Serve immediately.
Private Notes