Ingredients
Scale
- 10 cloves of garlic, unpeeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Chili flakes (optional, for heat)
Instructions
- Preheat oven to 400°F (200°C) and roast garlic on a baking sheet with olive oil for 20 minutes.
- In a large pot, heat olive oil and sauté chopped onion for 5-7 minutes until translucent.
- Add ground cumin and smoked paprika, cooking for another minute.
- Incorporate roasted garlic by squeezing it into the pot and mashing slightly.
- Pour in vegetable broth and diced tomatoes, simmer for 10-15 minutes.
- Season with lime juice, salt, and pepper, adjusting to taste.
- Serve hot, garnished with cilantro and chili flakes if desired.
Notes
- Feel free to adjust the spices according to your taste.
- For a creamier soup, you can blend it before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg