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April 17, 2021

Mexican Tomato Soup – loaded with goodness.

Posted on June 9, 2016 by in soups, vegetables

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mexican tomato soup

Mexican Tomato soup – spicy, creamy, rib-sticking and loaded with all sorts of yumminess.

Mexican Tomato soup is the flavor of this winter it seems. I make a pot full almost every second day and the kids love it. When they come home after writing a subject or while they take study breaks, they go for the pot of soup and I feel like super-mom! The soup is packed with nutrients, flavor and has no added sugar, flour or cream. Just tomatoes, olive oil, herbs and spices. The original recipe for this soup, is actually a pasta sauce , that I got from a friend, Anel Potgieter. I have not made another tomato pasta sauce since then and everyone who eats it, wants the recipe.

mexican tomato soup

So the tomato pasta sauce became my  soup recipe by just adding some stock or sometimes just hot water. Simplistic, fragrant and with a warm ciabatta truly a meal fit for a queen. At the moment I am on a bit of a spice binge so this basic tomato soup became my new favorite Mexican Tomato Soup. These days it is the in thing to “load” things. Loaded spud skins, loaded potato chips, loaded waffles…… no wonder my backside is also so loaded! It is however possible to “load” this soup with healthier options, so if you are ready, let me show you how!

mexican tomato soup

Mexican Tomato soup

serves 4-6


10ml smoked paprika
10 ml fine cumin
2 whole small chilies
10 ml Chipotle Tabasco
1 kg Rosa tomatoes
200ml Olyfberg olive oil
8 garlic cloves – peeled but kept in whole segments
Handful fresh coriander
Salt and black pepper
80 g tin tomato paste
For a thinner soup – add 250 ml chicken or vegetable stock


Add the olive oil to a large pan / pot and add the garlic and about one handful of fresh coriander, smoked paprika, cumin and chilies . Heat the oil very slowly on low-medium – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes – please don’t burn the garlic.
Add all the tomatoes, turn up the heat to medium high and cook for +- 20 minutes without the saucepan lid.
You will see the tomatoes will start to burst open and infuse with the olive oil. Use your stick blender to turn these delicious tomatoes into a soup. Add the tomato paste and stock and cook though.
Season generously with salt and freshly grounded black pepper. Please be sure to taste when you season!

Before serving, add the following options:

shredded roast chicken
charred corn
sour cream chopped avocado
strong white cheddar
baked or fried tortilla chips – optional


mexican tomato soup

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One Response to “Mexican Tomato Soup – loaded with goodness.”

  1. Elizabeth Döckel 12 June 2016 at 12:54 pm #

    This soup has certainly got the ‘wow’ factor and will impress any guest. Yummyyyyyyyyyy!

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