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Mexican Cream of Tomato Soup

Mexican Cream of Tomato Soup

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40 Min
4
Servings
16
ingredients

This soup is a perfect complement to your favorite meals, and ideal for a cold or rainy day!

 

 

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Ingredients

7 Steps to complete

  • 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
    Place the canned tomatoes in blender and puree. Add to saucepan. Cook for 5 minutes, stirring.
  • 3
    Add broth, jalapeño vinegar and sugar to pan, bring to boil and remove from heat.
  • 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
    Strain soup back into the saucepan, using a ladle to push mixture through.
  • 6
    Simmer over medium heat for 10 minutes. Whisk in sour cream. Simmer for 2 more minutes. Add salt to taste.
  • 7
    Ladle soup into a bowl and top with cheese, cilantro and fresh diced tomatoes. Enjoy!
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.; Place the canned tomatoes in blender and puree. Add to saucepan. Cook for 5 minutes, stirring.; Add broth, jalapeño vinegar and sugar to pan, bring to boil and remove from heat.; 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. ; Strain soup back into the saucepan, using a ladle to push mixture through.; Simmer over medium heat for 10 minutes. Whisk in sour cream. Simmer for 2 more minutes. Add salt to taste.; Ladle soup into a bowl and top with cheese, cilantro and fresh diced tomatoes. Enjoy!

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