Tomato Cumin Cream Soup

  • 1 large yellow onion, small dice
  • 8 cloves fresh garlic, minced
  • 1 stick butter (4oz)
  • 1 cup all purpose flour
  • 3T ground cumin
  • salt & pepper to taste
  • dash red pepper flakes
  • hot sauce and Worcestershire sauce to taste
  • 1 quart chicken stock
  • 6lb 6oz can of diced tomatoes in juice
  • 2 cups heavy cream
  • In 2 gallon soup pot, saute onion and garlic over medium heat with butter until onion is tender
  • Add cumin and continue cooking for another 30 seconds to "wake up" cumin
  • Reduce heat to low, then add flour and mix until combined with butter
  • Add chicken stock and whisk vigorously until combined and no lumps remain
  • Add tomatoes, salt, pepper, hot sauce, Worcestershire sauce, and red pepper flakes
  • Continue cooking on low heat, whisking occasionally
  • Cook on low for approximately one hour, then add heavy cream to finish
  • Recipe makes roughly five quarts of soup
  • Prep time is about 15 minutes, cook time is around 1 hour
  • This soup can be pureed if desired, but like it with chunks of tomato myself
  • This is the standard way we prepare this soup, but occasionally we will cook wild rice in it as well; also is great to spice it up and throw a chilies in if you want more heat
  • Depending on the brand of tomatoes and juice content, it could end a little thicker or thinner, but can be adjusted by cooking time and amount of heavy cream.
  • I sometimes use half and half instead of cream if I make it to thick, something to keep in mind 
  • Enjoy!
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