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Creamy Mexican Tomato Soup

Creamy Mexican Tomato Soup
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Experience the vibrant, soul-warming flavors of our Creamy Mexican Tomato Soup. This plant-based recipe beautifully balances the tangy sweetness of vine-ripened Roma tomatoes with the velvety richness of coconut milk. Infused with aromatic garlic, earthy cumin, and a gentle kick from fresh jalapeños, this soup is finished with a bright touch of lime. It is an ideal, wholesome comfort meal that comes together quickly, offering a restaurant-quality experience in your own kitchen while remaining entirely dairy-free and nourishing.

Ingredients

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10 fresh Roma tomatoes, chopped
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 can (13.5 oz) full-fat coconut milk
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and black pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and jalapeño, cooking until softened about 5 minutes.
Stir in the cumin and cook for another minute until fragrant.
Add the chopped Roma tomatoes and simmer for 15 minutes until they break down.
Transfer the mixture to a blender and process until smooth.
Return the soup to the pot and stir in the coconut milk.
Simmer on low for 5 minutes.
Remove from heat, stir in fresh lime juice and cilantro.
Season with salt and pepper to taste and serve warm.

Notes

For an extra layer of flavor, you can garnish with diced avocado or toasted pepitas. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/creamy-mexican-tomato-soup/