Mexican Tomato Soup Recipe

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Mexican Tomato Soup

shirley terhaar


We love soups .Got this out of a cook book a few years ago .We really liked it.

★★★★★ 1 vote
30 Min
30 Min


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
1 1/4 c
chicken stock
1/2 c
sour cream
2 Tbsp
tequila ,optional
[our cream,sliced avocado,blue corn tortilla chips]


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 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

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy