Fresh Mexican Tomato Soup (Dairy Free)

Mexican tomato soup is a combination of freshly cooked tomatoes with cumin, garlic, cilantro, onion, and lime juice simmered together. It makes a delicious soup that’s perfect for cold rainy days or any time you’re craving something warming but not too heavy.

To keep this soup vegan, the recipe uses creamy coconut milk and a pinch of sugar giving the soup a slightly sweet creamy texture.

Tomatoes have a natural umami flavor so they’re perfect for making a hearty soup without any meat! If you’re looking for another tomato soup variety, try my Fresh Tomato Basil Soup.

If you love hearty soups with meat, you might enjoy this hearty Texas Roadhouse Soup, Zuppa Soup, Lemon Rice Soup, and Instant Pot Clam Chowder.

However, if you prefer to stick with vegetable-based soups, you’re going to love Carrot and Chickpea Soup and Vegetable Chowder Recipe.

😊 Why you will love this recipe

• Mexican tomato soup brings great flavor to the dinner table.
• An easy recipe that goes together in right around 30 minutes.
• A healthy soup that’s made with plant-based ingredients.
• A great recipe that you can easily adjust the spiciness to your tastes!

🛒 Ingredient Notes

All you need for a hearty bowl of soup are a handful of simple, easy-to-find ingredients. Let’s look at what goes into this Mexican soup recipe!

• Tomatoes: I suggest using either garden-fresh, red or yellow, organic Roma, or plum tomatoes if possible. When cooked, they create a thicker paste-like soup, not watery like other varieties of tomatoes. The color of the finished soup will depend on the color of the tomatoes you use.
• Aromatics: Diced yellow onion and fresh garlic cloves add a depth of flavor to the base of the soup.
• Mexican flavors: You will use fresh cilantro, diced jalapenos, cumin, and red pepper flakes to give this Mexican soup its flavor.
• Creaminess: To make this vegan, use coconut milk with cream. This is the type of coconut milk that comes in a can, not in a carton with the milk you drink.
• White vinegar and fresh lime juice: Added to the soup to give the soup some tart flavors to balance the acidity of the tomatoes.

See the recipe card for a complete ingredient list and quantities for each ingredient.

🔪 How to Make Mexican Soup

To make this Mexican soup, all you need to do is combine everything in a pot and cook! Let’s look at an overview of how to make Mexican soup. Check the recipe card for the full instructions.

1. After peeling the tomatoes, combine all the ingredients in a medium stockpot. Bring to a boil over medium-high heat, stirring continuously.
2. 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 and starting to fall apart.
3. Use an immersion blender and puree the soup until it is smooth.
4. Serve with crushed red peppers and fresh chopped cilantro on top

⭐ Hint: Blending this soup is so easier with an immersion blender! I love mine and use it all the time.

How to Store

• Leftovers: This soup can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Allow thawing in the refrigerator overnight before heating.
• Reheat: Place it in a saucepan over medium to medium-low heat. Stir every few minutes to prevent sticking. You might need to add a touch of water or coconut milk to think out the soup a bit. You could also use regular milk if you prefer.
• Can Soup for Long-Term Storage: If you have many tomatoes and would like to can a large batch of this soup, visit my post How to Can Soup. It would be best to follow this recipe, except do not add the coconut cream when cooking or during canning. Add it AFTER you open a jar of your soup base and are heating it to serve. Add one can of coconut cream per quart of Mexican Soup Base.

🔀 Variations

There is lots of flexibility when it comes to Mexican soup. Here are some of my favorite ways to change up serving this recipe.

• Chicken: Add some shredded rotisserie chicken or sliced or shredded chicken breasts to the soup!
• Chunky Mexican tomato soup: For a chunkier soup, blend only half the soup and then mix the two back together.
• Milder version: Swap the jalapenos with green chiles for a milder version of Mexican tomato soup.
• Make Sopa de Fideo (Mexican Noodle Soup): This recipe is the perfect base for fideo soup, a warm, comforting bowl of noodle soup. Make the recipe according to the instructions. After you blend the cooked soup with an immersion blender, return the soup to low heat. Add cooked fideo and allow to simmer for 10 more minutes, then serve.

Goya Fidelini Pasta, 7 Ounce

💭 Tips For Making Mexican Tomato Soup Recipe

With a few simple tips, you can make fresh homemade tomato soup that is not only healthy but great tasting.

• Be sure and use Roma or plum tomatoes; this will create a thicker base and give the soup the best flavor.
• Blend well with an immersion blender. This will whip the ingredients and make a creamy soup texture.
• Use canned coconut cream, not coconut milk. This will give your soup a more creamy texture.
• If you like it extra creamy, you can add one-half cup of whipping cream or sour cream before blending the soup.

Tips and Questions

How do you make tomato soup taste better?

To make tomato soup taste better, start with fresh tomatoes. Then cook them in a combination of savory spices and add in some garlic and onions. A pinch of sugar is also a trick to cooking fresh tomatoes, giving them a mellow smoother flavor. If you like your soup a bit spicy, try adding some jalapenos when cooking or shaking in some dried cayenne pepper or hot pepper sauce.

Can I make Mexican soup in the slow cooker?

This recipe would be perfect for making in a crockpot. After you peel and cut the tomatoes, place them in a crockpot. Add the rest of the ingredients to the crockpot and cook on low for 4 hours or until the tomatoes are very soft. Use your immersion to blend all the ingredients with the tomatoes and make the soup smooth and creamy.