Add to Collection
Go to Collections
Mexican Tomato Soup
A feel-good soup with a twist
Servings 4 servings
- 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