- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
215 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 11 grams protein; 1 milligram cholesterol; 1527 milligrams sodium
- 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.