Updated: Sep 12, 2019
There are two of us in this house, and only one of us likes soup. IT’S ME, I LOVE SOUP. So I tend to make smaller batches, and keep it in the fridge for lunch.
BUT. Two of us in this house love hot food. LOVE IT. Mexican is one of our biggest go to eats and I am pretty sure one day we will both look like chillies.
I thought, I wonder if I can combine something we both love, into something only one of us loves, and in turn, maybe, just maybe, he might eat the soup. He mumbled something about me making a loaf of bread and then he’d eat it, so I guess I’ve finally won the battle. SOUP FOR THE WHOLE HOUSE!
Here’s what you need to create my hot and spicy Mexican tomato soup.
400 grams of Chantal Organics Italian chopped tomatoes
1 cup of vegetable stock
1 cup of water
2 tablespoons of Chantal Organics Italian tomato paste
1 tsp of crushed garlic
2 tsp of Chantal Organics chilli flakes
1 tsp of paprika
1/4 tsp of white pepper
1/2 cup of Chantal Organics red kidney beans
Salt to taste
Heat a dash of oil a large pot and place the garlic to lightly sauté. From there, add vegetable stock, and all spices. Let simmer for about 5 minutes.
Add the tomato paste and whisk it through. Then, add your tomatoes and water. Add a dash of salt to taste.
Simmer for 30 minutes, before taking off the heat to cool. Once cool, blend with a stick blender, I like to leave a few chunks of tomato through mine for texture. Add the kidney beans, then place back on the heat for another 30 minutes.
Serve with sour cream, cheese and your favourite bread or corn chips.
*Recipe makes two large servings or 4 small entree servings
Thank you to Chantal Organics for giving me some of their products to use in this recipe.