Creamy Mexican Tomato Soup

Mexican tomato soup in a bowl with jalapeno and cilantro on top.

Make this Mexican tomato soup made with fresh Roma tomatoes, jalapeños, coconut milk, cumin, and lime for an easy weeknight bowl. This creamy Mexican style tomato soup is naturally dairy free, ready in about 35 minutes, and perfect with your favorite toppings.

Cuisine Mexican

Diet Vegan

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 244

Author Gina Dickson

Equipment

Immersion blender

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 the Tomatoes

Bring a large stockpot filled halfway with water to a boil.
Fill a large bowl with ice and water.
Remove any stickers, 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.
10 tomatoes
Remove them after about 30 seconds, or when the skin begins to peel, and immediately transfer them to the ice water.
Let the tomatoes sit in the ice bath for 3 to 4 minutes until chilled.
Gently rub off the skins with your hands. Remove any stubborn pieces with a paring knife. Slice the tomatoes in half.

Make the Soup

In a medium stockpot, combine the tomatoes and all remaining ingredients.
1/3 cup onion, 2 jalapenos, 1 1/2 cups coconut milk, 1 tablespoon white vinegar, 1 lime, 2 cloves garlic, 1/4 cup cilantro, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon sugar, 1/4 to 1 teaspoon pepper flakes, 10 tomatoes
Bring to a boil over medium-high heat, stirring continuously.
Reduce the heat and simmer gently, stirring frequently so the tomatoes do not burn.
Simmer for about 15 minutes, or until the tomatoes are very soft and beginning to fall apart.

Blend and Serve

Use an immersion blender to puree the soup until smooth.
Serve topped with crushed red peppers and fresh chopped cilantro.
1/4 to 1 teaspoon pepper flakes, 1/4 cup cilantro

Notes

Storage and Reheating

Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, or warm individual bowls in the microwave, stirring so the coconut milk stays smooth. If you have added dairy cream or sour cream, avoid boiling so the texture stays velvety, and add fresh toppings after reheating.
For freezing, use the coconut milk version without extra dairy and freeze it in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight, reheat slowly on the stove, and add any cream or sour cream just before serving.

Nutrition