MEXICAN TOMATO SOUP WITH TOASTED PASTA

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Mexican Tomato Soup With Toasted Pasta image

While visiting Mexico as a teenager, I found this rich and comforting soup to be plentiful and delicious in the tourist area at least. Not sure exactly how traditional it is, but it is very quick and simple to put together and loaded with tomato flavor and toasted, nutty pasta. If you wish to skip pureeing of fresh vegetables, I don't see why you couldn't substitute with a jar of your favorite salsa. I plan to try that myself next time just to see the difference. Hope you enjoy this recipe.

Provided by shelteredcreature

Categories     Vegetable

Time 40m

Yield 1-1 1/2 quarts, 2-4 serving(s)

Number Of Ingredients 8

1 cup dry pasta, preferably small in size
2 tablespoons vegetable oil
3 small tomatoes, cored and chopped
1 garlic clove, peeled and smashed
1/4 cup white onion, diced
salt & freshly ground black pepper
1 quart chicken broth
1 dash hot sauce

Steps:

  • In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
  • In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
  • When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
  • Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
  • -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
  • We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.

Stefanie Hobbs
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This soup is delicious and easy to make. I will definitely be making it again.


Happiness Lovelyn
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I'm not a big fan of tomato soup, but this recipe changed my mind. It's so flavorful and creamy.


Otuaka Chima
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This soup is so easy to make and it's packed with flavor. I love that it's a healthy and affordable meal.


Mahesh chhetri
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I made this soup for my friends and they all loved it. It's a great soup for a cold winter day.


Ash-lee Willemse
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This soup is delicious! I love the combination of flavors.


Polash Ahmed
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I've made this soup several times and it's always a hit. It's a great way to use up leftover tomatoes.


Malik Younas
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This soup is so flavorful and easy to make. I love that it's a one-pot meal.


Veyi Afrideps
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I made this soup for a party and it was a big success! Everyone loved it.


Olivia Hansen
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Easy to follow recipe and turned out great! Will definitely make again!


Leah mcginnis
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This soup was a hit with my family! The toasted pasta added a nice crunch and the soup was very flavorful. I will definitely be making this again.


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