Chunky Tomato Soup with Black Olives and Cilantro

This soup is chunky and has a nice kick to it.  I envisioned it being a "salsa" soup because I had some cilantro that I needed to use.  I love all things tomato, but I'm kind of alone on that one in the house.  Not everyone here loves tomatoes as much as I do.

I had some diced canned tomatoes and tomato paste left over from my Spaghetti Moussaka pie.  So, I decided to use it for this soup instead of an actual salsa.  I was going to blend it, but decided to leave it chunky.  If you'd like to try it, but prefer your tomato soup sweeter, add a little sugar to yours.  I don't usually like sweet tomato sauces or soups, but I could definitely see how someone might like this a little sweeter.  Also, if you have a "salt" tooth, add salt to taste.  If I make it again, I think I'd like a little more garlic, too.  I don't think you can ever have too much garlic!  Plus, I'd put a pinch of paprika.

14. 5 oz. can diced tomatoes, drained
1 can tomato paste
8 oz. water
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons olive oil
1/4 teaspoon crushed red pepper
1/4 cup fresh cilantro, chopped
1 teaspoon sugar, if you like sweet tomato soup
salt to taste
8 black olives, sliced

Place all ingredients except black olives and cilantro in a medium sized saucepan and cook over medium heat until it starts bubbling.  Turn to low, cover and simmer for 5 minutes.

Ladle into a bowl and garnish with black olives and cilantro.


What's your favorite way to eat tomato soup?

I want grilled cheese now!

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