Looking for a healthy alternative to canned tomato soup? Jamie Oliver’s recipe for Mexican Tomato Soup has just-picked tomatoes, real Mexican spices, and coconut cream. The jalapenos in this delectable Mexican soup give it just the right amount of heat.
Mexican tomato soup is made by simmering diced fresh tomatoes with spices including cumin, garlic, cilantro, onion, and lime juice. It may be made into a hearty soup that’s ideal for chilly, rainy days or whenever you want something comforting but light.
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- Sweet Potato Fritters Jamie Oliver
- Jamie Oliver Pumpkin And Bacon Soup
- Jamie Oliver Potato Leek Bacon Soup Recipe
Why You Will Love This Recipe:
- Tomato soup with a Mexican twist adds a lot of flavor to the dinner table.
- A quick and simple dish that can be prepared in about 30 minutes.
- Pureed vegetables and other healthful herbs and spices make up this hearty soup.
- It’s a fantastic recipe since you can tailor the heat to your own preference.
Jamie Oliver Mexican Tomato Soup Ingredients
- Tomatoes: If you have access to garden-grown Roma or plum tomatoes, I highly recommend using them. When cooked, the resulting soup is more like a thick paste than the watery soup made with most other types of tomatoes. The final soup color will be determined by the variety of tomatoes used.
- Aromatics: The soup’s foundation is enriched by the addition of fresh garlic cloves and diced yellow onion.
- Mexican flavors: The taste of this Mexican soup comes from a combination of fresh cilantro, chopped jalapenos, cumin, and red pepper flakes.
- Creaminess: Use coconut milk without the cream if you want a vegan version. This is canned coconut milk, not coconut milk that comes in a carton like regular milk.
- White vinegar and fresh lime juice: Included to counteract the tomato soup’s inherent acidity with a more sour taste.
How To Peel Fresh Tomatoes For Soup?
Over the years of canning tomatoes, I’ve discovered a quick and easy technique to remove the skins off a batch of tomatoes. Here’s a simple tutorial on how to peel tomatoes!
- Bring a big stockpot halfway full of water to a boil, then fill a large dish halfway with ice and water.
- Wash the tomatoes and remove any stickers. Then, using a paring knife, remove the stem and core.
- Place a few tomatoes at a time into the boiling water.
- After 30 seconds, or when the skin begins to flake, remove them. Then carefully place them in the dish of icy water. Allow the tomatoes to freeze in the ice bath for 3 to 4 minutes.
- The tomatoes will still be quite solid, with wrinkled skin peeling away from the flesh. Rub the tomato peel off with your hands gently. Using a paring knife, remove any resistant parts.
How To Make Jamie Oliver Mexican Tomato Soup
- Mix tomatoes and the remaining ingredients in a medium stockpot. Bring to a boil over medium heat while continually stirring.
- Reduce heat to a low simmer. Stir often to prevent the tomatoes from burning. Allow to boil for around 15 minutes, or until the tomatoes are very mushy and beginning to disintegrate.
- Employing an immersion blender, purée the soup until smooth.
- Serve with crushed red peppers and chopped fresh cilantro.
What To Serve With Mexican Tomato Soup?
- Golden-crusted White Fish
- Filled Baltic Pies
- Chicken Patty On A Bun
- Chicken Nuggets And French Fries
- Pasta Pomodoro
- Green Bean
- Crispy Almond Chicken
- Lasagna
Recipe Variations
When it comes to making Mexican soup, you can pretty much do whatever you want. Some of my favorite variations for presenting this dish are listed below.
How To Store Mexican Tomato Soup?
- Leftovers: The shelf life of this Mexican Tomato Soup, stored in an airtight container in the fridge, is around 4 days. The soup is also suitable for long-term storage in the freezer, for up to three months. If you plan on reheating frozen food, give it a night in the fridge to defrost.
- Reheat: Start by heating a pot with your Mexican tomato soup over medium to medium-low heat. In order to avoid sticking, stir the mixture every few minutes. If the soup seems too thick, try adding a little water or coconut milk. If you don’t have any almond milk on hand, normal milk would work just well.
Recipe Tips
Homemade tomato soup is easy to make and has a wide range of health benefits.
- If you want a heartier, more flavorful soup, use Roma or plum tomatoes as the foundation.
- With an immersion blender, mix everything up well. With this method, you can easily get a smooth and velvety soup consistency by just whipping up the components.
- Instead of coconut milk, use coconut cream from a can. The soup’s texture will improve as a result.
- For a creamier soup, mix in a half cup of heavy cream or sour cream.
Try More Recipes:
- Jamie Oliver Pearl Barley Soup
- Jamie Oliver Mushroom Soup With Rice
- Jamie Oliver Mushroom Soup No Cream
Jamie Oliver Mexican Tomato Soup Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 301.5
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.1g1%
- Sodium 1221.1mg51%
- Potassium 267.3mg8%
- Total Carbohydrate 52.4g18%
- Dietary Fiber 7.1g29%
- Sugars 18.1g
- Protein 19g38%
- Vitamin A 11.6 IU
- Vitamin C 68.6 mg
- Calcium 3.8 mg
- Iron 11.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
