Mexican Cream of Tomato Soup
Mexican cream of tomato soup prepared with vine-ripened tomatoes and thickened with luxurious Mexican cream. This is a soup for a special meal.
Ingredients
- 4 very ripe tomatoes
- 1/2 white onion
- 1 clove garlic
- 3/4 cup Mexican cream (not sour cream)
- 1 cup low-sodium chicken broth
- 4 cups water
Instructions
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Roughly chop the tomatoes, onions, and garlic and fry in 2 tablespoons of oil.
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Cook until the onions and tomatoes are starting to brown.
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Blend the tomatoes, onion, and garlic with 2 cups of water.
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Strain the blended tomato mixture pressing well on the pulp to extract maximum flavor.
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Put the cream into a large mixing bowl. Add a few tablespoons of the pureed tomato base. Stir to blend base into the cream.
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Add a few more tablespoons of soup base at a time and stir until all of the base has been incorporated into the cream. Now add 2 cups of room temperature water and stir for 30 seconds until the mixture is very smooth.
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Gently warm 1 cup of chicken broth and then slowly pour in the tomato soup mixture. Stir well until the chicken broth is fully mixed in.
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Bring the soup to a gentle simmer and then simmer for 20 minutes until the soup has thickened. Do not allow the soup to boil or the cream will start to clump.
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If needed strain your soup to remove any lumps that may have formed.
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Serve each bowl with a crack of black pepper.
Nutrition (per serving)
Nutritional values are estimates from the original source.