Mexican Tomato Soup

by Ashleigh Burgess

A hot and spicy take on a classic tomato soup from the lovely Ashleigh Burgess. A perfectly warming dish for chilly winter evenings.


  • ​400 grams of Chantal Organics Chopped Tomatoes
  • 1 cup of vegetable stock
  • 1 cup of water
  • 2 tablespoons of Chantal Organics 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


​1. 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.

2. Add the tomato paste and whisk it through. Then, add your tomatoes and water. Add a dash of salt to taste.

3. Simmer for 30 minutes, before taking off the heat to cool. Once cool, blend with a stick blender, I like to leave a few chucks of tomato through mine for texture. Add the kidney beans, then place back on the heat for another 30 minutes.

Serving Suggestions

​Serve with sour cream, cheese and your favourite bread or corn chips.

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