Mexican Cream of Tomato Soup

Ingredients

Directions

1. 1

   Preheat a medium saucepan over medium heat for 1 minute. Add butter. When melted add onions and celery. Cook for 10 minutes, stirring frequently. Add garlic and cook for 1 minute. Add flour, oregano and black pepper, cook for 5 minutes, stirring constantly.

2. 2

   Place the canned tomatoes in blender and puree. Add to saucepan. Cook for 5 minutes, stirring.

3. 3

   Add broth, jalapeño vinegar and sugar to pan, bring to boil and remove from heat.

4. 4

   Place soup into blender, remove center of lid from blender, and place clean towel over top to allow steam to escape. Blend well, in batches if necessary.

5. 5

   Strain soup back into the saucepan, using a ladle to push mixture through.

6. 6

   Simmer over medium heat for 10 minutes. Whisk in sour cream. Simmer for 2 more minutes. Add salt to taste.

7. 7

   Ladle soup into a bowl and top with cheese, cilantro and fresh diced tomatoes. Enjoy!