Mexican Tomato Soup

Mexican Tomato Soup

1 fresh jalapeno, halved, deveined and seeded
¼ medium red onion
1 stalk celery peeled or strings removed
¼ red, yellow or orange bell pepper
4 medium vine ripened tomatoes

  • First step is Preheat oven to 400 degrees and line a sheet pan with parchment. Place tomatoes, celery, onion, bell pepper and jalapeno on the sheet pan drizzle with olive oil and roast in the oven for 20-25 minutes, until skins begin to char and split.
  • And then, Place all the veggies in a blender. Just a note...if you are worried about the soup being too spicy, add only 1/4 to 1/2 of the jalapeno to begin. You can always add more to increase the heat! Add the granulated garlic and next 7 ingredients. For a smooth soup, blend on high for 5-10 seconds. You can also use an immersion blender to puree the soup. Place all ingredients in a large bowl or sauce pan and blend till desired consistency…this will make a soup with a little more texture. Top with desired toppings and enjoy!
  • And then, visit for full instruction :

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