Description
This Mexican-Style Tomato Soup is a vibrant and comforting dish that captures the essence of Mexican cuisine. Ready in just 20 minutes, it combines ripe tomatoes with spices and creamy coconut milk to create a flavorful experience that warms both body and soul. Perfect for busy weeknights or a cozy gathering, this soup can easily be customized to suit your taste. Whether served as a main course or alongside crispy tortilla chips and fresh veggies, it’s a family-friendly meal that everyone will enjoy.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- ½ red chili pepper
- 2 cloves of garlic
- 1 onion
- A handful of fresh cilantro
- 1 10-ounce can Piquillo peppers or roasted red peppers
- 2 14-ounce cans chopped tomatoes
- 1 tsp ground cumin
- ½ cup coconut milk
- Sea salt and black pepper to taste
- Lime for serving
- Tortilla chips for serving
- Chopped veggies (red chili pepper, cilantro, cherry tomatoes, and red onion) for serving
Instructions
- In a large pot over medium-high heat, heat the olive oil. Add chopped red chili pepper, garlic, and onion; sauté for about 2 minutes until onions are translucent.
- Stir in Piquillo peppers, chopped tomatoes, cumin, coconut milk, salt, and black pepper. Combine well. Adjust consistency with water or more coconut milk if desired.
- Cook for 10 to 15 minutes until heated through. Carefully transfer the mixture to a blender and blend until smooth.
- Serve hot with lime wedges, tortilla chips, and chopped veggies for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg