YIELD: 4 to 6 servings | PREP TIME: 5 minutes | STOVETOP: 20 minutes
• 1 tablespoon ghee or avocado oil
• 1 large onion, sliced
• 6 cloves garlic, peeled
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 (28-ounce) cans diced tomatoes or 4 pounds fresh tomatoes
• 2 whole roasted red peppers, roughly chopped
• 2 cups Chicken Broth or water
• ¼ cup roughly chopped fresh cilantro
• Ground black pepper
• Lime wedges, for serving (optional)
- In a large heavy-bottomed pot, heat the ghee over medium heat.
- When the ghee is hot, add the onion, garlic, salt, and garlic powder and stir to combine.
- Cook, stirring often, until the onion is softened, about 8 minutes.
- Add the tomatoes, roasted peppers, and broth and bring to a boil.
- Turn the heat down to medium-low, cover, and simmer for 10 minutes.
- Add the cilantro, then puree the soup in batches in a blender or with an immersion blender.
- Season to taste with pepper and more salt, if needed. Serve with lime wedges, if desired.
