Ingredients
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 large tomatoes, chopped
2 cups chicken or vegetable broth
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/2 tsp salt
1/2 cup heavy cream
1 tbsp chopped fresh cilantro
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and sauté until it is soft and translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped tomatoes to the pot and cook for 5-7 minutes, allowing them to break down a bit.
5. Pour in the chicken or vegetable broth and bring to a simmer.
6. Stir in the ground cumin, dried oregano, ground black pepper, and salt.
7. Let the mixture simmer for about 15 minutes.
8. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
9. Return the blended soup to the pot and stir in the heavy cream.
10. Cook for another 2-3 minutes, allowing the cream to heat through.
11. Remove from heat and stir in the chopped fresh cilantro.
12. Serve hot.