Mexican Tomato Soup
Tomato soup is a favorite dish to many, but how about adding a little kick to it? We came up with our own recipe that we believe is a perfect comfort-easy-to-make dish for any night of the week. Try a grilled cheese sandwich that complements it perfectly, made with a combination of Chihuahua and Oaxaca cheese on grilled fresh sourdough bread.
When it comes to tomatoes, fresh is always better. We recommend roma or plum because of their sweet profile and minimal amount of seeds. When it comes to the chipotle sauce, this can be purchased at any supermarket - in the international aisle. For this recipe, we used La Costena Mild Chipotle sauce. For a dairy free option, Ghee is a good substitute for butter; if you like a vegan option, I would suggest using coconut oil instead of butter!
Recipe - Serves 4
4 cups of fresh chopped tomatoes
½ sliced onion
4 peeled cloves of garlic
2 tablespoons of butter
1 tablespoon of avocado oil
2 ½ cups of chicken stock
3 tablespoons of chipotle sauce
In a Dutch oven or medium pot, add the butter and the avocado oil; when the butter melts, add the onion and sauté for a couple of minutes until the onion is starting to look transparent. Add the garlic and tomatoes and keep cooking for 5 minutes.
Add the chicken broth and chipotle sauce and simmer on low heat for about 25 minutes. Add salt and pepper to taste.
You will notice the soup will get a little thicker as it cooks. Blend it and put it back in the pot on a low heat for 5 minutes; remove from heat.
Serve in a bowl topped with fresh avocado cubes and some Mexican crema fresca! Oh boy it just got better!