Cabin Fever Tomato Soup

Name: Cabin Fever Tomato Soup
Prep time: PTM
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 1 clove garlic, minced; 1 (4-ounce) jar diced pimiento peppers; 1/2 bottle of Rachelu2019s Raquette Lake Elixir (750ml size); 3 large fresh tomatoes & their juices, diced; 1 (14.5-ounce) can low-sodium chicken or vegetable broth; 1/2 tsp chili powder; 1/4 tsp paprika; 1 lime cut into wedges; pinch Salt and freshly ground black pepper

April 3, 2017

Ingredients

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 clove garlic, minced

1 (4-ounce) jar diced pimiento peppers

1/2 bottle of Rachel’s Raquette Lake Elixir (750ml size)

3 large fresh tomatoes & their juices, diced

1 (14.5-ounce) can low-sodium chicken or vegetable broth

1/2 tsp chili powder

1/4 tsp paprika

1 lime cut into wedges

pinch Salt and freshly ground black pepper

Directions

1In a large stockpot over medium heat, add olive oil. Add the onion and garlic, and cook until soft, about 5 minutes.

2Add the pimientos, Elixir and tomatoes, cover and cook gently over low heat for 10 minutes.

3Add the stock, chili powder, and paprika and cook for an additional 5 minutes.

4Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree).

5Season with salt and pepper to taste. Serve with fresh lime wedges and a side of grilled cheese for dipping!

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Cabin Fever Tomato Soup

Ingredients

Directions

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