25th Annual Fr. Solanus Casey 'Souperbowl'
Moroccan Spiced Tomato Soup Recipe
Moroccan Spice Blend:
1 teaspoon each-salt, cumin & ginger
¾ teaspoon black pepper
½ teaspoon each –cinnamon, coriander, allspice & cayenne
¼ teaspoon ground clove
1 Tbs. oil or butter
1 med. onion diced
4 oz. diced red pepper
1 pound tomatoes
2 cups chicken or vegetable stock
M. Spice Mix
Optional: 1 cup ½ & ½ or heavy whipping cream
Saute onion & red pepper in hot oil until translucent (onions), toss in spice mix. Add stock and tomatoes. Cook for about 15 minutes till all ingredients are soft. Either use a blender or immersion mixer to puree. Check seasoning. If you want it creamy, add the cream at this point.
Provides four to six generous servings