Provided by Molly O'Neill
Categories weekday, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 11
Steps:
- 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.
- 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 1/2 teaspoon of olive oil into each one. Serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 12 grams, TransFat 0 grams
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