Mexican-Style Tomato Soup
Try this Mexican-Style Tomato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion
- sea salt and black pepper to taste
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 2 cloves of garlic
- 1/2 ed chili pepper
- a handful of fresh cilantro
- 1 10- ounce can piquillo peppers or roasted red peppers (290 g)
- 2 14- ounce can chopped tomatoes (800 g)
- 1/2 up coconut milk (125 ml)
- serve with lime tortilla chips and chopped veggies (i added red chili pepper, cilantro, cherry tomatoes and red onion)
- Carbohydrate 2.240608 g
- Cholesterol 0 mg
- Fat 2.695534 g
- Fiber 0.418100010490418 g
- Protein 0.316802 g
- Saturated Fat 0.3719334 g
- Serving Size 1 1 Serving (27g)
- Sodium 32.6436 mg
- Sugar 1.82250798950958 g
- Trans Fat 0.0903735999999994 g
- Calories 33 calories
Heat the oil in a large pot over medium-high heat. Add the red chili pepper, garlic and onion (chopped) and cook for two minutes.Add the rest of the ingredients and cook for about 10 or 15 minutes. Add some water or more coconut milk if you want.Blend the soup in a blend and serve with lime, tortilla chips and chopped veggies.
