Egyptian Tomato Soup
- 1 tablespoon unsalted butter
- 1 medium brown onion, finely chopped
- 1 clove garlic, minced
- 1 (4 ounce) jar diced pimientos
- 1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
- 1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 limes cut into wedges
- Salt and freshly ground black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Brown onion, medium (1)
- Garlic (1 clove)
- Limes, wedges (1)
- Pimientos (1 (4 ounce) jar)
- Tomatoes (1 (14.5 ounce) can)
- Canned Goods
Chicken broth, low sodium (1 (14.5 ounce) can)
- Cooking & Baking
- Chili powder (1/2 teaspoon)
- Paprika (1/4 teaspoon)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published August 26, 2010 (2 years ago).
51 people saved this recipe.
