Make your own delicious fresh Mexican Vegan Tomato Soup by cooking together fresh-picked tomatoes, authentic Mexican spices, coconut cream, and then give it a little heat from some jalapenos. It’s a healthier alternative to canned soup.
Table of Contents
WHAT IS MEXICAN TOMATO SOUP?
Mexican tomato soup is a combination of freshly cooked tomatoes with cumin, garlic, cilantro, onion, and lime juice simmered together. Then creamy coconut milk and a pinch of sugar give the soup a slightly sweet creamy texture.
IS THE SOUP VEGAN?
Mexican Tomato soup gets its creaminess from coconut cream and therefor is a vegan soup.
HOW DO YOU MAKE TOMATO SOUP TASTE BETTER?
The key to making tomato soup taste better is to 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.
WHAT MAKES THE SOUP MEXICAN?
This soup has an authentic Mexican flavor because traditional cumin, onion, garlic, and cilantro are cooked with fresh tomato.
SOPA de FIDEO (MEXICAN NOODLE SOUP)
This recipe is the perfect base for sopa de fideo, 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 10 more minutes, then serve.
Goya Fidelini Pasta, 7 Ounce
WHAT KIND OF TOMATOES TO USE
I suggest using either garden-fresh, organic Roma, or plum tomatoes if possible. When cooked, they create a thicker paste-like soup, not watery like other varieties of tomatoes.
HOW TO EASILY PEEL TOMATOS
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.
TIPS FOR COOKING
With a few simple tips, you can make fresh homemade tomato soup that is not only healthy but great tasting.
HOW TO MAKE THE SOUP CREAMY
- Be sure and use Roma or plum tomatoes; this will create a thicker base.
- After all the ingredients are cooked, blend well with an immersion blender, this will whip the ingredients and make a creamy soup texture.
- Be sure and use a can of coconut cream, not coconut milk. This will give your soup a more creamy texture.
- If you like it extra creamy, you could add 1/2 cup of whipping cream when using the immersion blender also.
TOPPING IDEAS
You can top the soup after it has been heated with fresh chopped cilantro, some crushed red pepper flakes, or shake in a few dashes of hot sauce. My favorite way to add a little heat is diced Canned Cowboy Candy. It would also be good to add a dollop of fresh Spicy Cashew Cream or Spicy Pico de Gallo.
WHAT TO SERVE WITH MEXICAN VEGAN TOMATO SOUP
Mexican Rice Salad is the perfect budget-friendly salad bursting with flavor and is a hearty dish made with black beans, whole grain brown rice, colorful veggies all tossed in a cilantro lime dressing.
Vegan Tacos are full of seasoned vegetables, healthy beans and have a delicious crunch of fried Mexican cashews.
SLOW COOKER TOMATO SOUP RECIPE
This recipe would be perfect for making in a crockpot. After you peel and cut in 1/2, 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. Serve.
HOW TO STORE LEFTOVERS
This soup can be stored in an air-tight 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.
REHEATING LEFTOVER SOUP
To reheat the soup, 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.
HOW TO CAN MEXICAN VEGAN TOMATO SOUP
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. Can everything except the coconut cream. 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.
MORE MEXICAN FOOD AND PARTY IDEAS
Try these Easy Mexican Party Theme Ideas and Recipes; your friends and family will be raving how clever you are for throwing such a great party!
It’s easy to host a Mexican Dinner Party that your friends and family will rave about. Get your Mexican Printable Party Pack and grab some recipes to get the party rolling!
MORE SOUP RECIPES
- Vegan White Bean Chili
- Copycat Wendy’s Chili Recipe
- Cincinnati Chili
- Sweet Potato Black Bean Chili
- Easy Toscana Zuppa Soup
- Creamy Clam Chowder
- Creamy Chicken and Wild Rice Soup
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Mexican Vegan Tomato Soup
Equipment
Ingredients
- 10 tomatoes yellow Roma tomatoes or red Roma tomatoes
- 1/3 cup onion chopped
- 2 jalapenos seeded and chopped
- 1 1/2 cups coconut milk with cream
- 1 tablespoon white vinegar
- 1 lime juiced
- 2 cloves garlic fresh, chopped
- 1/4 cup cilantro fresh
- 1 teaspoon cumin
- 1 teaspoon 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. Slice tomatoes in half.
Making The Soup
- In a medium stockpot combine tomatoes and all other 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 and puree the soup until it is smooth.
- Serve with crushed red peppers and fresh chopped cilantro on top
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