Lime juice is the surprise star of this spicy Mexican tomato soup. It provides a citrusy undertone that works well with the spiciness of red jalapeño pepper and earthy tang of the tomatoes. This is a real tomato “feel-good” soup experience with a twist.
Want more heat? Any red chili pepper (fresh or dried) will do with Mexican tomato soup. Ramp up to red serrano or even cayenne if you want a much bolder eating experience. And, of course, you can always add some heat right from your spice rack with crushed red pepper. We don’t recommend using green jalapeños here. For one, the color isn’t a perfect pairing. But, more importantly, red jalapeños tend to be sweeter compared to the often grassy, bright flavor of green jalapeños.
Like this recipe? You’ll love these too:
- Jalapeño Popper Grilled Cheese Sandwich: This recipe is a natural fit with Mexican tomato soup and makes one wicked lunch one-two punch of flavor.
- Chipotle Grilled Cheese: Another delicious take on grilled cheese that just works here – smoky and earthy.
- Jalapeño Cornbread: Or, if you’d prefer just a side to this Mexican tomato soup, jalapeño cornbread is a tasty way to soak up every last drop.
Mexican Tomato Soup
- 6 tomatoes chopped
- 3 celery stalks chopped
- 2 cloves garlic diced
- 1 red jalapeño seeded and chopped
- 1 yellow onion chopped
- 1 carrot chopped
- 1/2 cup lime juice
- 1/3 cup vegetable stock
- Olive oil
- Crème fraiche
- Heat oil in a soup pot and sauté the onion until slightly soft (not translucent). Then add in the celery, garlic, jalapeño, and carrot. Continue cooking, stirring often, until the onion is translucent.
- Add in the vegetable stock and tomatoes. Cook the mix until the tomato is soft.
- Add in the lime juice and cook for 1 minute more, stirring often.
- Using a food processor, puree the soup until you reach a smooth consistency, then add salt and pepper to taste.
- Serve garnished with crème fraiche and drizzled olive oil.