Mexican Tomato Soup

Mexican Tomato Soup Recipe

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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]

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 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

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About Mexican Tomato Soup

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