Mexican Tomato Soup
A hot and spicy take on a classic tomato soup. A perfectly warming dish for chilly winter evenings.
Ingredients
1 can Chantal Organics Tomatoes Chopped- 2 cubes of vegetable stock (we love Kallo)
- 2 cups of water
- 2 tsp of Chantal Organics Tomato Paste
- 1 tsp of crushed garlic
- 2 tsp of chilli flakes
- 1 tsp of paprika
- 1/4 tsp of white pepper
- 1 can Chantal Organics Red Kidney Beans
- Salt to taste
instructions
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Step 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.
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Step 2.
Add the tomato paste and whisk it through. Then, add your tomatoes and water. Add a dash of salt to taste.
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Step 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.
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Serving Suggestions.
Serve with sour cream, cheese and your favourite bread or corn chips.
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Chantal Organics Products used
