Mexican Tomato Soup


• 2 Tbs Butter
• 1/4 cup chopped shallots
• 2 cloves garlic, chopped
• 2 jalapeno peppers, chopped
• 1 tsp ground coriander
• 1/4 cup chopped fresh cilantro leaves
• 1/2 tsp dried oregano
• 3 lbs tomatoes, chopped
• 1 Tbs tomato paste
• 1 Tbs honey
• 4 cups of vegetable stock
• hot sauce

tortilla chips, hot sauce (our favorite is Melinda’s Habanero Hot Sauce), and cheddar cheese

To make the soup:
In a heavy saucepan, heat butter over medium-high heat.
Cook shallots, garlic, and jalapenos until soft, about 6 minutes.
Stir in remaining ingredients except for stock and simmer 10 minutes.
Add stock and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Run through a blender. Season to taste with hot sauce.
Add toppings!

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