Tomato Cumin Cream Soup

Ingredients

• 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

Preparation

• 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

Comments

• 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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