Mexican Vegan Tomato Soup

Preparing your own fresh Mexican Vegan Tomato Soup is easy and a healthier alternative to canned soup. I start with large ripe yellow tomatoes because they have a mild smooth flavor, but red ones work fine also. 

How To Peel Tomatoes Easily

Through the years of canning tomatoes, I have found a quick and easy way to remove the skins off of a batch of tomatoes easily.

• Bring a large stockpot filled halfway with water to a boil.
• Fill a large bowl with ice and water.
• Remove any stickers and then wash the tomatoes.
• Remove the stem and core with a paring knife.
• Drop the tomatoes a few at a time into the boiling water.
• Remove them after 30 seconds or when the skin begins to peel. Then gently drop them into the bowl of ice water.
• Allow the tomatoes to sit in the ice bath for 3 or 4 minutes until chilled.
• The tomatoes will still be very firm, with the skin wrinkled and coming off the flesh. Gently rub off the tomato skin with your hands. Remove any stubborn pieces with a paring knife.

Easy Mexican Vegan Tomato Soup

This Mexican Vegan Tomato Soup is very simple to make. After you peel the tomatoes, you just toss all the other ingredients into a pot and simmer, filling your kitchen with delicious authentic Mexican aroma.

0 from 0 votes

Mexican Vegan Tomato Soup

Print Recipe

Fresh creamy vegan tomato soup packs a punch of authentic Mexican flavors, it’s simple to make and oh so delicious to eat.

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Ingredients

• 5 yellow tomatoes large, peeled
• 1/3 cup onion chopped
• 2 jalapenos seeded and chopped
• 1 1/2 cups coconut milk with cream
• 1 tablespoon white vinegar
• Juice of one lime
• 2 cloves garlic fresh, chopped
• 1/4 cup cilantro
• 1 teaspoon cumin
• 1 teaspoon pink Himalayan salt
• 1 teaspoon sugar
• 1/4 to 1 teaspoon pepper flakes

Instructions

• PEEL TOMATOES
• Bring a large stockpot filled halfway with water to a boil.
• Fill a large bowl with ice and water.
• Remove any stickers and then wash the tomatoes.
• Remove the stem and core with a paring knife.
• Drop the tomatoes a few at a time into the boiling water.
• Remove them after 30 seconds or when the skin begins to peel. Then gently drop them into the bowl of ice water.
• Allow the tomatoes to sit in the ice bath for 3 or 4 minutes until chilled
• The tomatoes will still be very firm, with the skin wrinkled and coming off the flesh. Gently rub off the tomato skin with your hands. Remove any stubborn pieces with a paring knife.
• SOUP
• In a medium stockpot combine all ingredients. Bring to a boil over medium-high heat, stir continuously.
• Reduce heat, and simmer gently. Stir frequently so the tomatoes do not burn. Allow to simmer for about 15 minutes or until the tomatoes are very soft, starting to fall apart.
• Use an immersion hand blender and puree the salsa until it is smooth.
• Serve with crushed red peppers and cilantro on top

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 597mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg

Course: Soup

Cuisine: Mexican

Keyword: mexican vegan tomato soup

Servings: 4

Calories: 182kcal

Author: Gina ~ Intentional Hospitality

I then used an immersion hand blender and whipped it all together to create a creamy smooth texture that is filling and satisfying.