Mexican Tomato Soup
By
shirley terhaar
@shirlann54
1
We love soups .Got this out of a cook book a few years ago .We really liked it.
Ingredients
- 18
- oven -roasted plum tomatoes
- 1/3 c
- finley chopped onion
- 2 Tbsp
- olive oil
- 1 tsp
- chile powder
- 1/4 tsp
- ground cumin
- 1/4 tsp
- salt
- 1 1/4 c
- chicken stock
- 1/2 c
- sour cream
- 2 Tbsp
- tequila ,optional
- [our cream,sliced avocado,blue corn tortilla chips]
How to Make Mexican Tomato Soup
- 1Remove roasted tomatoes from baking dish,put into food processor or blender.Pour oil and pan juices from tomatoes into a medium fry pan.Add onion,chile powder,cumin and salt,cook and stir over medium heat until onion is soft about 4 minutes.Add a small amount of chicken stock ,if necessary.
- 2Add cooked onion to tomatoes in food processor or blender.Puree,this may need to be done in batches.press through a sieve or food mill to remove seeds and skin,if desired.You sould have about 2 to 3 cups of tomato puree.
- 3Combine puree,chicken stock and 1/2 cup sour cream;beat or blend until well mixed.May be serve hot or at room temperature.
- 4Add tequila and top ench serving with dollop of sour cream and avocado.Serve with blue corn tortilla chips serves 6
