For a tomato soup, I don’t want a let-down watery business. I want a rich, creamy soup saturated with flavour. This Mexican tomato soup recipe gives you exactly that. I adapted it from a Jamie Oliver recipe to make it vegan friendly and more my taste.
This recipe calls for quite a lot of coriander. Many people do not like the taste of coriander (cilantro). I have grown to love it, but I remember when I was younger I hated when my mom used to scatter a few leaves over the rice that accompanied a main dish, but luckily that ship has sailed and now I love it! I do feel that this recipe would not be the same without the coriander because it is quite crucial for its Mexican twist. However, if you wish to remove the coriander, the soup will obviously go well with basil as it is tomato’s best friend – steering it into a more Italian inspired direction.
This recipe requires the use of roasted peppers which contribute to the richness of the soup. The creaminess comes from the blended potato, it works much better than rice in my opinion, although you can use white basmati rice if you prefer. If you do not want to use rice you could use potato as well. I think it will work just as well.
This Mexican tomato soup is best paired with avocado and lime to accentuate the tomato flavour. This soup is extremely rich which makes it quite versatile. It can just as easily be used as a dressing/sauce to other meal items. It works well served with rice, bread, nachos or with potato dippers (baked potato slices). I think you should be able to go as far as to use it as a pasta sauce. I haven’t tried it yet, but I think it could work. A Mexican pasta dish if you will… I should try it.
You can be sure that this recipe will not disappoint. Have fun making it!
Quick and easy Mexican tomato soup. Rich, spicy and flavourful! Serves 4-6 people with bread, potato dippers or nachos.
- 2-3 large yellow and red peppers
- 1 onion
- 2 cloves garlic, minced
- 1 small bunch fresh coriander (about 15g)
- 2 tins chopped tomatoes
- 600 mL boiling water
- 2 mediu white potatoes, cooked soft
- 2 tbsp pickled jalapeno slices
- 1 lime
- 2 tsp muscovado sugar
- salt and pepper
- coriander leaves
- potato dippers or rice
Before you start, slice the peppers into large chunks and take out the core and seeds. Place them with the skin side up on a lined baking tray and roast in a heated oven at 200°C for about 20 minutes until they are cooked and the skins are slightly blackened.
While the peppers are roasting in the oven, pour a small splash of water into a medium sized pot and slowly sweat and fry the onions for about 10 min. Then add the garlic and the chopped coriander leaves and stalks (keep some of the leaves for garnish) and fry a few more minutes.
Then add the chopped tomatoes, water and cooked potatoes and bring to a boil. Remove the peppers from the oven when they are done and add them to the pot together with the jalapenos. Pop the lid on and let it simmer for about 15 min.
Season with salt and pepper. Add the juice of the lime. Blits the soup using a stick blender until you obtain the desired smooth consistency.
Taste the soup. If the soup is slightly too acidic, add two small teaspoons of muscovado sugar and mix properly.
Serve topped with avocado, coriander leaves and bake potato dippers or more white rice.
This recipe was adapted and veganised from a recipe by Jamie Oliver.