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Egyptian Tomato Soup

Sara Kate Gillingham
  • minutes
  • Serves 4

INGREDIENTS

1 clove

Garlic

1

Lime, wedges

1 14.5 ounce can

Tomatoes

1

Yellow onion, medium

1 14.5 ounce can

Chicken or vegetable broth, low-sodium

1/2 tsp

Chili powder

1/4 tsp

Paprika

1

jar Pimiento peppers

1

Salt and freshly ground black pepper

1 tbsp

Butter or olive oil, unsalted