Creamy Mexican-Inspired Tomato Soup
LunchLow-sodiumSugar ConsciousOne DishDinnerLunchVegetarianCinco de MayoGluten-freeSide DishesDairy-freeDinnerStovetop
18 min
4 servings
A quick, plant-based, protein-packed tomato soup with fresh Mexican-inspired flavours! Delicious paired with grilled cheese.
Ingredients
- 1 can (28 oz/796 ml) whole peeled tomatoes
- 1 cup hot water
- 1 pkg Azteca Tortilla Soup Seasoning, Taco Seasoning or Enchilada Seasoning
- 2 cans (14 oz/398 ml each) unsalted butter, navy, or white kidney beans
- 1 can (14 oz/398 ml) light coconut milk
- 1–2 tsp maple syrup, optional
Preparation
- In large Multipurpose Pot, add tomatoes (including liquid), water, and seasoning. Cover; bring to a boil.
- Using the back of a wooden spoon, gently smash tomatoes. Drain and rinse beans; add to pot.
- Stir in coconut milk. Reduce heat and simmer, uncovered, 7–8 min to allow flavours to blend. Stir occasionally.
- Remove from heat. Using an immersion blender, purée.
- Taste: if it’s too acidic, add maple syrup, if desired.
- To serve, ladle into bowls and add toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 300, Fat 8 g (Saturated 5 g, 0 0 g), Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 45 g (Fiber 11 g, Sugars 8 g), Protein 15 g.
Tips
Whole peeled canned tomatoes are the best choice for this soup—they’re more reliable in terms of flavour and quality. In a pinch, swap with crushed or diced tomatoes, but make sure to taste and season the soup as needed.
Perfectly Balance Your Plate
Serve with half a grilled cheese sandwich made with 1 slice whole-grain bread and 2 tbsp cheese.