Cookbook:Mexican Tomato Soup

Mexican Tomato Soup
Category Soup recipes
Servings 6
Time 10 minutes

Cookbook | Ingredients | Recipes | Soups

Mexican Tomato Soup - a very simple dish, can be made hot if wanted. Very nutritious for a soup too.


  • About 1/2 litre tomato sauce/purée or similar. Pure is good - don't use ketchup, or only very good ketchup. I used bio purée.
  • 2 large onions or equivalent
  • 2 red peppers
  • 2 tomatoes
  • Some greens. Onion greens work, leek does as well.
  • 1 can of sweet corn
  • 1/4 cup (60ml) vegetable/olive oil, salt, sugar
  • More vegetables according to your taste


  1. Cut onion fine and fry lightly in a large sauce pan with a bit of oil.
  2. Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
  3. Add salt, about 1/2 teaspoon, and add if the taste doesn't feel right. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly - once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.
  4. Add tomato sauce and corn.
  5. Add salt, sugar to taste. Be bold, tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt - you will see the tastes changes significantly.
  6. Serve with tortilla chips, or toasted bread if not available.