TOMATO CUMIN SOUP
About the Recipe
Now that the holidays are over and in much of the country, it's FREEZING, a cozy, comforting soup recipe seems to fit the bill.
I created a tomato cumin soup in the 1990's for my PERFECT PICNICS cookbook for Abbeville. I wanted something basic and familiar but with a twist. The multiple spices in this soup do the trick. Years later I tweaked the recipe for an IT'S ALL IN THE TIMING menu. Try making double or triple batch as the soup freezes perfectly for many months and is GREAT to have on hand last minute. For a heartier first course or even a light lunch, stir in a couple of cups of sliced raw shrimp last minute and simmer until shrimp are just cooked through, 2 or 3 minutes. Enjoy and stay warm.
Tomato Cumin Soup
Serves 6-8 generously
Ingredients
¼ cup olive oil
1 large yellow onion, peeled and chopped
2 stalks celery with leaves if possible, chopped
¼ cup whole cumin seed, toasted
1 tablespoon whole coriander seed, toasted
2 teaspoons dried thyme
2 teaspoons paprika
1 bay leaf
3 large cloves garlic, peeled and minced
2 tablespoons flour
3 cups chicken stock
8 cups chopped tomatoes, fresh or canned San Marzano
¼ cup Italian tomato paste
1 teaspoon brown sugar or molasses
1 tablespoon red wine vinegar
1 tablespoon sea salt or to taste
freshly ground black pepper to taste
Tabasco sauce to taste ( a few drops)
¼-½ cup heavy cream or buttermilk
½ cup sour cream or yogurt for garnish
⅓ cup chopped fresh chives, scallions or cilantro or a mixture
Method
In a large saucepan or stockpot, heat the oil over medium heat. Add the onion, celery, cumin and coriander seeds, thyme, paprika and bay leaf. Saute, stirring occasionally until the vegetables soften and the onions turn golden. Add the garlic and cook a few minutes more. You may need to add a bit of water to prevent burning.
Sprinkle the flour over the vegetables and stir over low heat for 8 minutes more.
Stir in the stock, tomatoes, tomato paste, sugar, vinegar, salt, pepper, Tabasco. Simmer, partially, covered for about 1 ¼ hours, stirring occasionally to prevent burning.
Puree the soup in batches in a blender or use a hand-held emulsifier. Return to pan, add the cream or buttermilk and simmer 5 minutes. Do not boil. Correct seasoning. Serve, garnished with sour cream or yogurt and fresh herbs.