Egyptian Tomato Soup

By CorbettCook

Ingredients

• 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

Details

Adapted from thekitchn.com

Preparation

Step 1

In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.