Make your own delicious fresh Mexican 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
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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 immersion blender and puree the soup until it is smooth.
Serve with crushed red peppers and fresh chopped cilantro on top
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Note* 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.
Be sure and use Roma or plum tomatoes; this will create a thicker base.
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.