Creamy Homemade Mexican Tomato Soup

My signature Creamy Homemade Mexican Tomato Soup is hands down the best homemade tomato soup I have ever tasted in my life. Made with organic tomato purée, organic diced tomatoes, roasted red peppers, fresh garlic, onions, chili peppers, fresh Mexican oregano, cilantro, fresh lime juice, heavy cream, ground cumin,  ground coriander, and ground cayenne pepper topped with tortilla strips, mild cheddar,  ripe avocado,  and jalapeño peppers.

I have had tried a vast variety of delicious tomato soups over the years; this one definitely has become one of my favorites for lunch and even dinner when paired with a cheesy quesadilla. I love how thick, creamy,  rich, and hearty this Homemade Creamy Mexican Tomato Soup is. It’s like the adult version of a childhood favorite. Remember those days that mom would make a batch of tomato soup and grilled cheese sandwiches? I used to love those winter lunches.

The Best Mexican Tomato SoupTomato Soup is a Vintage Comfort food that has made an appearance in many homes over the years, whether it’s homemade or the canned version; it’s definitely an American favorite of many.

  • In 1832, N. M. K. Lee’s first tomato soup recipe was published and in 1841
  • The Lettice Bryan’s version published the multitude of other vegetable was left out of the recipe and the pure tomato soup recipe we know and love emerged.
  • Andrew Smith in his book The Tomato in America stated that tomatoes were used in the soup at least as early as the mid-eighteenth century in colonial America.
  • In 1897, John T Dorrance invented the process of condensing soup which involved removing half of the water from the soup to create a thicker consistency.

 

Homemade Mexican Tomato Soup by The McCallums Shamrock Patch Blog

Living in Central Florida, I enjoy using fresh quality vegetables and organic canned vegetables in my signature Creamy Homemade Mexican Tomato Soup. However, I know some of you are unable to get to fresh organic vegetables so I want you to know this delicious creamy soup is also fabulous when made with the regular vegetables as well that your local market carries.


Awhile back, I received a message about how a reader tried the soup and stated everyone hated it due to the lime juice making it acidic tasting and that she knew she should not have added it due to the tomatoes being acidic. Let’s talk about this. 

First, though the message was a little short and sassy, I am glad she brought this up so that I may use it to help others. One of the things I am going to mention is fresh lime juice is added to almost every tomato salsa we have ever tasted, it usually doesn’t taste too acidic in salsa. So I don’t think it was her freshly squeezed lime. What do I think? There are a few things that could have happened.

  1. Lime juice from a bottle versus a fresh lime will pretty much throw the entire recipe off due to being concentrated. Use only fresh lime juice.
  2. Using poor quality tomatoes, non-organic, or a cheap brand of low-quality tomatoes will most certainly ruin a good recipe especially if they are chemically treated.

Moral of the story? If you are not using quality ingredients you will most certainly have different results when making a recipe. It’s like when you make Grannies recipes and something seems off, yet you followed directions to a T? Start looking at your ingredients and their quality. You might just find you can make it taste exactly like Grannies version.


Creamy Homemade Mexican Tomato Soup

Ingredients needed to make Creamy Homemade Mexican Tomato Soup
  • 4 tablespoons of authentic olive oil, reserve 2 tablespoons
  • 1 medium onion minced
  • 4 cloves of garlic minced
  • 2 jalapeno peppers minced
  • 3 tablespoons of all-purpose flour
  • 1-28-ounce can of organic crushed tomatoes
  • 4 organic Roma tomatoes diced or 1-10-ounce can of organic diced tomatoes
  • 2 organic red bell pepper roasted, skin removed, chopped
  • juice of 1 fresh lime, optional
  • 1 tablespoon of sugar in the raw
  • 2 tablespoons of chopped cilantro
  • 1/2 of a teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • a pinch of ground cayenne pepper, optional
  • kosher salt to own taste
  • freshly ground black pepper to own taste
  • 1 of a cup of warmed heavy cream
  • Tortilla Strips
  • shredded mild cheddar cheese
  • diced avocados
  • fresh jalapeño peppers sliced
  • additional chopped cilantro

 

Creamy Homemade Mexican Tomato Soup
My signature Creamy Homemade Mexican Tomato Soup is hands down the best homemade tomato soup I have ever tasted in my life. Made with organic tomato purée, organic diced tomatoes, roasted red peppers, fresh garlic, onions, chili peppers, fresh Mexican oregano, cilantro, fresh lime juice, heavy cream, ground cumin, ground coriander, and ground cayenne pepper topped with tortilla strips, mild cheddar, ripe avocado, and jalapeño peppers.
Author: Heidy L. McCallum
Ingredients
  • 4 tablespoons of authentic olive oil reserve 2 tablespoons
  • 1 medium onion minced
  • 4 cloves of garlic minced
  • 2 fresh jalapeno peppers minced
  • 3 tablespoons of all-purpose flour
  • 1-28- ounce can of organic crushed tomatoes
  • 4 organic Roma tomatoes diced or 1-10-ounce can of organic diced tomatoes
  • 2 organic red bell pepper roasted skin removed, chopped
  • juice of 1 fresh lime optional
  • 1 tablespoon of sugar in the raw
  • 2 tablespoons of chopped cilantro
  • 1/2 of a teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • a pinch of ground cayenne pepper optional
  • kosher salt to own taste
  • freshly ground black pepper to own taste
  • 1 of a cup of warmed heavy cream
  • Tortilla Strips
  • shredded mild cheddar cheese
  • diced avocados
  • fresh jalapeño peppers sliced
  • additional chopped cilantro
Instructions
  1. Place Dutch oven on medium heat, add 1 tablespoon of authentic olive oil to Dutch oven, once it heats add, minced Spanish onion, minced garlic, minced jalapeno pepper and cook till softened about 5 minutes.
  2. Next, add the 3 reserved tablespoons of authentic olive oil, heat, then add about 3 tablespoons of all-purpose flour continuously stirring to combine oil and flour, creating a roux. Cook for about 1-2 minutes careful not to scorch the mixture.
  3. Add the can of organic crushed tomatoes to the vegetables and roux mixture stirring until roux and crushed tomatoes are joined thoroughly.
  4. Add the diced organic tomatoes, chopped roasted red pepper, fresh cilantro, lime juice (optional), sugar in the raw, ground cumin, ground coriander, cayenne pepper, kosher salt and freshly ground black pepper, stir thoroughly; cook for about 25-30 minutes on low heat.
  5. Use a soup emulsifier to purée the contents in the Dutch oven, or place in small batches in a blender if needed. If you do not have a heavy-duty glass blender let soup cool before placing in your plastic blender.
  6. In a small saucepan over low, heat 1 cup of heavy cream; careful not to scorch the heavy cream. It should only take 3-4 minutes to warm.
  7. Add the heated heavy cream to the Dutch oven with tomato soup, cook for about 7-8 minutes on very low heat.
  8. Carefully ladle into soup bowls, top with tortilla strips, mild shredded cheddar cheese, diced avocados, fresh organic jalapeño pepper slices, and chopped cilantro.
  9. Enjoy!
Recipe Notes

For best results:
Use only organic tomatoes.
Fresh garlic
Fresh herbs
Fresh squeezed lime juice
Fresh Jalapeno peppers
Please keep in mind results will vary when the recipe has been changed or altered.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

 

My signature Creamy Homemade Mexican Tomato Soup is hands down the best homemade tomato soup I have ever tasted in my life. Made with organic tomato purée, organic diced tomatoes, roasted red peppers, fresh garlic, onions, chili peppers, fresh Mexican oregano, cilantro, fresh lime juice, heavy cream, ground cumin, ground coriander, and ground cayenne pepper topped with tortilla strips, mild cheddar, ripe avocado, and jalapeño peppers.

 

 

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