Mexican cream of tomato soup prepared with vine-ripened tomatoes and thickened with luxurious Mexican cream. This is a soup for a special meal.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: cream soup, soup, special occasion, tomatoes
Servings: 4servings
Calories: 117kcal
Author: Douglas Cullen
Ingredients
4very ripe tomatoes
½white onion
1clovegarlic
¾cupMexican creamnot sour cream
1cuplow-sodium chicken broth
4cupswater
Instructions
Roughly chop the tomatoes, onions, and garlic and fry in 2 tablespoons of oil.
Cook until the onions and tomatoes are starting to brown.
Blend the tomatoes, onion, and garlic with 2 cups of water.
Strain the blended tomato mixture pressing well on the pulp to extract maximum flavor.
Put the cream into a large mixing bowl. Add a few tablespoons of the pureed tomato base. Stir to blend base into the cream.
Add a few more tablespoons of soup base at a time and stir until all of the base has been incorporated into the cream. Now add 2 cups of room temperature water and stir for 30 seconds until the mixture is very smooth.
Gently warm 1 cup of chicken broth and then slowly pour in the tomato soup mixture. Stir well until the chicken broth is fully mixed in.
Bring the soup to a gentle simmer and then simmer for 20 minutes until the soup has thickened. Do not allow the soup to boil or the cream will start to clump.
If needed strain your soup to remove any lumps that may have formed.
Serve each bowl with a crack of black pepper.
Notes
Substitutions
You can substitute the chicken broth for ½ teaspoon of powdered chicken bouillon dissolved in warm water.