My signature Creamy Homemade Mexican Tomato Soup is hands down the best homemade tomato soup I have ever tasted in my life. It is 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 wide variety of delicious tomato soups over the years; this one has become one of my favorites for lunch and even dinner when paired with a cheesy quesadilla. I love how thick, creamy, vibrant, 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.
Tomato 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 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 released the multitude of other vegetables was left out of the method, and the classic 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 condensing soup, which involved removing half of the water from the soup to create a thicker consistency.
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 fresh organic vegetables. Hence, I want you to know this delicious creamy soup is also fabulous when made with the regular vegetables 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. I am going to mention that 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.
- 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.
- 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 find you can make it taste exactly like the Grannies version.
Creamy Homemade Mexican Tomato Soup
Four tablespoons of authentic olive oil, reserve two tablespoons
One medium onion minced
Four cloves of Garlic minced
Two jalapeno peppers minced
Three tablespoons of all-purpose flour
One-28-ounce can of organic crushed tomatoes
Four organic Roma tomatoes diced or 1-10-ounce can of organic diced tomatoes
Two organic red bell pepper roasted, skin removed, chopped
Juice of 1 fresh lime, optional
One tablespoon of sugar in the raw
Two tablespoons of chopped cilantro
1/2 of a teaspoon of ground cumin
One teaspoon of ground coriander
a pinch of ground cayenne pepper, optional
kosher salt to own taste
freshly ground black pepper to own taste
One cup of warmed heavy cream
shredded mild cheddar cheese
fresh jalapeño peppers sliced
additional chopped cilantro
Creamy Homemade Mexican Tomato Soup
- 4 tablespoons Olive oil reserve 2 tablespoons
- 1 Onion minced
- 4 cloves Garlic minced
- 2 Fresh jalapeno peppers minced
- 3 tablespoons 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 peppers roasted skin removed, chopped
- juice of ½ of a fresh lime optional
- 1 tablespoon Sugar in the raw
- 2 tablespoons Chopped cilantro
- 1/2 of a teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 pinch Ground cayenne pepper optional
- Kosher salt to own taste
- Freshly ground black pepper to own taste
- 1 cup Warmed heavy cream
- Tortilla Strips
- Shredded mild cheddar cheese
- 2 Diced Hass avocados
- 2 Fresh jalapeño peppers sliced seeds removed
- Additional chopped cilantro
- 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.
- 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.
- Add the can of organic crushed tomatoes to the vegetables and roux mixture stirring until roux and crushed tomatoes are joined thoroughly.
- 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.
- 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.
- 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.
- Add the heated heavy cream to the Dutch oven with tomato soup, cook for about 7-8 minutes on very low heat.
- Carefully ladle into soup bowls, top with tortilla strips, mild shredded cheddar cheese, diced avocados, fresh organic jalapeño pepper slices, and chopped cilantro.
- Use only organic tomatoes.
- Fresh garlic
- Fresh herbs
- Freshly squeezed lime juice
- Fresh Jalapeno peppers
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