Mexican Tomato Soup
Mexican food is one of my biggest go-to eats, and I wonder if I can add something to make it more satisfying for me. Then I thought I would make a Mexican tomato soup that’s spicy and savory at the same time.
Ingredients
- 1 tablespoon neutral oil (vegetable or canola), for sautéing
- 14 ounces tomatoes chopped
- 1 cup vegetable stock
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon garlic crushed
- 2 teaspoons chili flakes
- 1 teaspoon paprika
- ¼ teaspoon white pepper
- ½ cup canned red kidney beans drained and rinsed
- salt to taste
- 2 tablespoons sour cream for serving
- ¼ cup shredded cheese for serving
- 1 cup tortilla chips or crusty bread (2 slices), for serving
Instructions
- Heat 1 tablespoon of oil in a medium pot over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant. Add the vegetable stock, chili flakes, paprika, and white pepper. Stir to combine and let simmer for 5 minutes.
- Add the tomato paste and whisk until fully dissolved. Add the chopped tomatoes and water. Season with salt to taste and stir well.
- Simmer uncovered for 30 minutes, stirring occasionally, until the tomatoes have broken down and the soup has thickened slightly. Remove from the heat and allow to cool for 5 minutes. Use a stick blender to blend to your desired consistency — leave a few chunks for texture if you prefer. Stir in the drained kidney beans and return to low heat for another 15 minutes until the beans are heated through.
- Ladle into bowls and serve topped with a dollop of sour cream, shredded cheese, and your favourite tortilla chips or crusty bread.
Nutrition
Calories: 258kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 522mgPotassium: 473mgFiber: 5gSugar: 5gVitamin A: 1726IUVitamin C: 16mgCalcium: 114mgIron: 2mg
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