Mexican · Dinner
Charred Tomato Soup
Charred plum tomatoes and white onion blister under the broiler, then blend with garlic, chipotle in adobo and cumin into a smoky purée. Simmered briefly with vegetable stock and finished with cream and lime, the soup is served topped with crumbled queso fresco, toasted pumpkin seeds and cilantro, alongside a warm corn tortilla.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
298Calories
9.4gProtein
18.2gFat
28.6gCarbs
11.8gSugar
6.9gFiber
812mgSodium
29mgChol
6.8gSat Fat
980mgPotassium
210mgCalcium
2.6mgIron
0.2mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
spice-route
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the tomatoes and cut the onion into wedges, then toss both with unpeeled garlic cloves and olive oil on a baking sheet.
2
Char
Broil on the top rack at high heat for 12 to 15 minutes, turning once, until tomato skins blister and blacken and onion edges char.
3
Blitz
Cool slightly, then peel the garlic. Transfer charred tomatoes, onion, garlic, chipotle in adobo and cumin to a blender with vegetable stock; blend on high until smooth.
4
Finish
Pour the purée into a saucepan over medium heat and simmer uncovered for 8 to 10 minutes until thickened. Stir in cream and lime juice, season with salt, then top with queso fresco, pumpkin seeds and cilantro. Serve with the warm corn tortilla.
5
Plate
Ladle into a bowl and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 4 medium plum tomatoes, halved
- 11 white onion, cut into wedges
- 4 cloves4 cloves garlic, unpeeled
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp heavy cream
- 2 tbsp2 tbsp fresh lime juice
- 2 tbsp2 tbsp cilantro
- 2 oz56g queso fresco
- 2 tbsp2 tbsp pumpkin seeds
- 22 small corn tortilla
