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Mexican Tomato Soup

Mexican Tomato Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 150kcal
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Servings

6 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small bunch scallions cut into thirds
  • 1 carrot chopped
  • 1 bunch fresh cilantro stems
  • 4 cloves garlic
  • 1 jalapeño pepper seeded, chopped
  • 1 8-ounce jar roasted red peppers
  • 1 28-ounce can whole peeled tomatoes
  • 16 - 32 ounces water
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 limes
  • 2 avocados diced
  • 1 jalapeño pepper seeded, finely diced
  • 1 bunch of fresh cilantro leaves chopped
  • Juice of 1 lime
  • Kosher salt

Instructions

  • Heat a large soup pot over medium heat.
  • Add oil, scallions, carrots, cilantro stems, garlic, jalapeño, roasted peppers, and tomatoes. Mix well.
  • Add 1⁄2 to 1 can full of water (1⁄2 can for thicker soup), salt and pepper.
  • Bring soup to a boil and cook, covered, for 5 minutes.
  • Meanwhile prepare avocado topping: Toss avocado, jalapeño, cilantro, and lime juice in a medium bowl. Season to taste with salt.
  • Using a standing or immersion blender carefully puree soup and taste to adjust seasoning.
  • Squeeze in lime juice.
  • Serve soup with a spoonful of avocado topping and quesadilla triangles for dipping.
  • Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD. 

Nutrition

Nutrition Facts
Mexican Tomato Soup
Amount per Serving
Calories
150
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
737
mg
32
%
Carbohydrates
 
16
g
5
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.