A beautiful Mexican Twist on a classic. Just a few tweaks make this for a creamy, lush and delicious roasted tomato soup. Pair it with a special grilled cheese sandwich for a decadent experience.
Mexican Tomato Soup
-500 tomatoes, we used cherry tomatoes but any will work
-½ onion, roughly chopped
-2 garlic cloves
-1 red pepper, seeds and stem removed, roughly chopped
-3 tbsp olive oil, divided
-1 tbsp tomato paste
-salt and pepper, to taste
-2 guajillo chiles, stem and seeds removed
-1 Poblano Pepper, stem and seeds removed
-1 tsp oregano
-1 to 1 ½ cups vegetable stock, as needed
1 Place the tomatoes, onion, garlic and red pepper on a baking tray. Drizzle over two tablespoons of olive oil, salt and pepper. Air fry at 170C for 20 minutes until the vegetables are roasted. Check often and burst open the tomatoes with a knife as soon as they start to plump, about a third of the time in. In the oven, spread the ingredients evenly on a sheet pan and roast at 180C until the vegetables are roasted and charred.
2 Meanwhile, cover the guajillo chiles with boiling water for at least 15 minutes.
3 Transfer the roasted vegetables and the juices to a blender and blend with the poblano pepper, guajillo peppers, oregano, tomato paste and one cup of vegetable stock. Blend over high speed until smooth.
4 Set a medium pan over medium heat and add the remaining tablespoon of olive oil. Once hot, pour the soup and cook for 20 minutes. Add the remaining stock for consistency. Our tomatoes were extremely juicy and only needed one cup. Adjust seasoning with salt and pepper to taste. Serve hot.
To serve
Serve this creamy Mexican Tomato Soup with a cream and salsa macha drizzle. This soup is best enjoyed with a grilled cheese sandwich on the side. We made our grilled cheese sandwiches with Chipotle Pulled Pork leftovers. Find the recipe here.
