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Spicy Tomato Soup


Cilantro stems are the secret to this fresh-tasting soup.

  • Servings: 4

Source: Martha Stewart Living, April 1995


  • 1 tablespoon olive oil
  • 1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
  • 1 medium clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup cilantro stems, cut into 1/2-inch lengths
  • 1/2 jalapeno pepper, seeded and finely diced
  • 1 can (28 ounces) plum tomatoes
  • 1 tablespoon fresh lime juice
  • 1/4 cup sour cream


  1. Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.

  2. Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.

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