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Mexican tomato soup
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Mexican Tomato Soup

A feel-good soup with a twist
Course Soup
Keyword Jalapeno Pepper
Servings 4 servings
Calories 63kcal


  • 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.



Calories: 63kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 562mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4195IU | Vitamin C: 41.9mg | Calcium: 37mg | Iron: 0.6mg