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Mexican-Style Tomato Soup

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 15 mins
  • Total: 20 mins
  • 5 1x
  • Main dish
  • Vegan, Mexican

Servings 5 1x

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This Mexican-style tomato soup is perfect if you want a healthy, warm, comforting meal and just have 15 or 20 minutes to cook.

Ingredients

  • 2 tbsp extra virgin olive oil
  • ½ red chili pepper
  • 2 cloves of garlic
  • 1 onion
  • A handful of fresh cilantro
  • 1 10-ounce can Piquillo peppers or roasted red peppers (290 g)
  • 2 14-ounce cans chopped tomatoes (800 g)
  • 1 tsp ground cumin
  • ½ cup coconut milk (125 ml)
  • Sea salt and black pepper to taste
  • Serve with lime, tortilla chips and chopped veggies (I added red chili pepper, cilantro, cherry tomatoes and red onion)

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the red chili pepper, garlic and onion (chopped) and cook for two minutes.
  2. Add the rest of the ingredients and cook for about 10 or 15 minutes. Add some water or more coconut milk if you want.
  3. Blend the soup in a blender and serve with lime, tortilla chips and chopped veggies.

Notes

Nutrition

  • Serving Size: 1/5 of the recipe
  • Calories: 161
  • Sugar: 8.8g
  • Sodium: 151mg
  • Fat: 11.9g
  • Saturated Fat: 5.9g
  • Carbohydrates: 14.2g
  • Fiber: 3.8g
  • Protein: 3g