Mexican Tomato Soup Recipes

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MEXICAN TOMATO SOUP



Mexican Tomato Soup image

This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.

Provided by Jeri Roth Lande

Categories     Clear Soup

Time 20m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 (48 ounce) can V8 vegetable juice
1 lime, juice of
1 (16 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can corn
2 tablespoons fresh cilantro, chopped
chili powder

Steps:

  • Use the oil to saute the garlic and cumin briefly in a soup pot.
  • Add the rest of the ingredients.
  • Bring to a boil and simmer 10 min or more.

Nutrition Facts : Calories 161.6, Fat 3.3, SaturatedFat 0.5, Sodium 498.9, Carbohydrate 30.6, Fiber 6.3, Sugar 10.8, Protein 6.5

MEXICAN TOMATO SOUP WITH TOASTED PASTA



Mexican Tomato Soup With Toasted Pasta image

While visiting Mexico as a teenager, I found this rich and comforting soup to be plentiful and delicious in the tourist area at least. Not sure exactly how traditional it is, but it is very quick and simple to put together and loaded with tomato flavor and toasted, nutty pasta. If you wish to skip pureeing of fresh vegetables, I don't see why you couldn't substitute with a jar of your favorite salsa. I plan to try that myself next time just to see the difference. Hope you enjoy this recipe.

Provided by shelteredcreature

Categories     Vegetable

Time 40m

Yield 1-1 1/2 quarts, 2-4 serving(s)

Number Of Ingredients 8

1 cup dry pasta, preferably small in size
2 tablespoons vegetable oil
3 small tomatoes, cored and chopped
1 garlic clove, peeled and smashed
1/4 cup white onion, diced
salt & freshly ground black pepper
1 quart chicken broth
1 dash hot sauce

Steps:

  • In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
  • In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
  • When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
  • Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
  • -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
  • We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.

MEXICAN TOMATO LIME SOUP



Mexican Tomato Lime Soup image

My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon vegetable oil
1 (46 ounce) can tomato juice
2 cups chopped fresh tomatoes
1 large lime, juice of (1/4 cup)
3 tablespoons chopped fresh cilantro
hot pepper sauce, to taste
tortilla chips
1 cup shredded monterey jack cheese

Steps:

  • In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
  • Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
  • Let simmer for several minutes.
  • Add hot sauce, salt, and pepper to taste.
  • To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.

Nutrition Facts : Calories 175, Fat 10.1, SaturatedFat 4.7, Cholesterol 20.1, Sodium 847.6, Carbohydrate 16, Fiber 2.1, Sugar 11.7, Protein 8.5

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