Smooth with a spicy citrus tang…
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 the the often grassy, bright flavor of green jalapeños.
There are a lot of food pairings for Mexican tomato soup that compliment the overall eating experience. Pairing it with grilled cheese or tortilla chips are obvious, but undoubtedly tasty, choices. Or, you can double down on the spiciness on your plate. Our jalapeño popper grilled cheese sandwich is a natural fit against Mexican tomato soup and makes one wicked lunch one-two punch of flavor. Our chipotle grilled cheese works real well, too, for smoky food fans. Or simply place some jalapeño cornbread on the side as 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.