Mexican-Style Tomato Soup
This Mexican-style tomato soup is perfect if you want a healthy, warm, comforting meal and just have 15 or 20 minutes to cook.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Dish, Side Dish
Cuisine: Mexican
Diet: Vegan
Servings: 5
Calories: 161kcal
- 2 tablespoon 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
- 2 14-ounce cans chopped tomatoes
- 1 teaspoon ground cumin
- ½ cup coconut milk
- 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)
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.
Add the rest of the ingredients and cook for about 10 or 15 minutes. Add some water or more coconut milk if you want.
Blend the soup in a blender and serve with lime, tortilla chips and chopped veggies.
- Toppings are not included in the nutritional information.
Serving: 1serving | Calories: 161kcal | Carbohydrates: 14.2g | Protein: 3g | Fat: 11.9g | Saturated Fat: 5.9g | Sodium: 151mg | Fiber: 3.8g | Sugar: 8.8g