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.
- 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.
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.
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 2 fresh limes, optional
- 1 tablespoon of sugar in the raw
- 2 tablespoons of chopped cilantro
- 1/4 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
- 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 till 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 on 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2017-2013. 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.