Zesty Mexican Tomato Soup Food

MEXICAN TOMATO SOUP

Steps:

• Use the oil to saute the garlic and cumin briefly in a soup pot.
• Add the rest of the ingredients.
• Bring to a boil and simmer 10 min or more.

ZESTY MEXICAN SOUP

Steps:

• In large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
• Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.

ZESTY TOMATO SOUP FOR ONE

Steps:

• In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

ZESTY MEXICAN TOMATO SOUP

Steps:

• Saute' all the veggies with the spices in the olive oil until the peppers have brightened and started to wilt, then add the cilantro and the tomato puree.
• When the puree begins to bubble, add 12 cups of water, and the beans and corn.
• Add the salsa of choice.
• Put in the lime juice after it has all boiled for 5 minutes.
• Season to taste with salt, pepper and ketchup.
• Serve if desired with grated cheddar cheese and corn chips.
• ENJOY!

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

ZESTY TOMATO SOUP

Steps:

• In a saucepan, add the soup and milk.
• Whisk together until smooth.
• Warm over medium heat about 7 to 10 minutes, stirring frequently.
• Add in the tomatoes and herbs.
• Cook an additional 5 minutes, stirring occasionally.
• Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 1 1/2 teaspoons Parmesan cheese.
• Serve immediately.

MEXICAN TOMATO SOUP WITH TOASTED PASTA

Steps:

• In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
• In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
• When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
• Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
• -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
• We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.