Mexican Cream of Tomato Soup

Mexican cream of tomato soup prepared with vine-ripened tomatoes and thickened with luxurious Mexican cream. This is a soup for a special meal.

📝 Ingredients

• 4 very ripe tomatoes
• 1/2 white onion
• 1 clove garlic
• 3/4 cup Mexican cream (not sour cream)
• 1 cup low-sodium chicken broth
• 4 cups water

👨‍🍳 Instructions

1. 1Roughly chop the tomatoes, onions, and garlic and fry in 2 tablespoons of oil.
2. 2Cook until the onions and tomatoes are starting to brown.
3. 3Blend the tomatoes, onion, and garlic with 2 cups of water.
4. 4Strain the blended tomato mixture pressing well on the pulp to extract maximum flavor.
5. 5Put the cream into a large mixing bowl. Add a few tablespoons of the pureed tomato base. Stir to blend base into the cream.
6. 6Add a few more tablespoons of soup base at a time and stir until all of the base has been incorporated into the cream. Now add 2 cups of room temperature water and stir for 30 seconds until the mixture is very smooth.
7. 7Gently warm 1 cup of chicken broth and then slowly pour in the tomato soup mixture. Stir well until the chicken broth is fully mixed in.
8. 8Bring the soup to a gentle simmer and then simmer for 20 minutes until the soup has thickened. Do not allow the soup to boil or the cream will start to clump.
9. 9If needed strain your soup to remove any lumps that may have formed.
10. 10Serve each bowl with a crack of black pepper.