Description
Savor the vibrant flavors of this quick and easy Mexican-Style Tomato Soup, ready in just 20 minutes! This delightful dish combines fresh tomatoes, aromatic spices, and creamy coconut milk for a rich, comforting bowl that’s perfect for busy weeknights or leisurely weekends. Whether you enjoy it on its own or pair it with crunchy tortilla chips and fresh veggies, this soup is sure to please everyone at the table. Plus, it’s easily customizable—add more spice or your favorite toppings to make it your own. Healthy and satisfying, this recipe checks all the boxes for a delicious meal!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- ½ red chili pepper
- 2 cloves of garlic
- 1 onion
- A handful of fresh cilantro
- 1 10-ounce can Piquillo peppers or roasted red peppers
- 2 14-ounce cans chopped tomatoes
- 1 tsp ground cumin
- ½ cup coconut milk
- Sea salt and black pepper to taste
Instructions
- Heat extra virgin olive oil in a large pot over medium-high heat. Add chopped red chili pepper, garlic, and onion; sauté for about 2 minutes until fragrant.
- Stir in Piquillo peppers, chopped tomatoes, ground cumin, coconut milk, sea salt, and black pepper. Cook for another 10 to 15 minutes.
- Blend the soup until smooth using a blender. Return to the pot if needed.
- Serve warm with lime wedges, tortilla chips, and chopped veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg