Creamy Mexican-Inspired Tomato Soup

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

  1. In large Multipurpose Pot, add tomatoes (including liquid), water, and seasoning. Cover; bring to a boil.
  2. Using the back of a wooden spoon, gently smash tomatoes. Drain and rinse beans; add to pot.
  3. Stir in coconut milk. Reduce heat and simmer, uncovered, 7–8 min to allow flavours to blend. Stir occasionally.
  4. Remove from heat. Using an immersion blender, purée.
  5. Taste: if it’s too acidic, add maple syrup, if desired.
  6. To serve, ladle into bowls and add toppings, if desired.

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.