This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
I had fully intended on making tomato basil soup, but the commissary I shop at had no basil. That threw my dinner plans through a loop because I was also counting on the basil to make this pesto chicken sandwich. Without the basil, I turned to cilantro and changed the sandwich to garlic bread instead.
The soup turned out to be pretty good. It’s not the best thing in the world, but it’s good enough to where it complements well with the garlic bread. Also, adding cilantro gave it a unique taste — though I’d still very much prefer basil!
Tomato Cilantro Soup
3 cloves of garlic, minced
2 tablespoons of olive oil
2 – 14 oz. cans of crushed tomatoes
1 – 14 oz. can of whole tomatoes
1 – 14.5 oz of chicken or vegetable stock
1 tsp of sea salt
1 tablespoon of sugar
1 tsp of fresh ground black pepper
1/2 cup of Greek yoghurt
3 tablespoons of fresh cilantro, chopped
1. Saute garlic in oil for about a minute over medium heat.
2. Add crushed tomatoes and then add the whole tomatoes one by one, breaking them up. Add the juice from the whole tomatoes.
3. Add the stock, salt, pepper, and sugar, and simmer on medium heat for 10 minutes.
4. Lower the heat and add the Greek yoghurt.
5. Serve with cilantro on top.