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Caldo Largo De Tomate (Tomato Soup) Recipe

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This recipe for Caldo Largo De Tomate (Tomato Soup) is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
3 - 4 large tomatoes, diced
6 Anaheim green chilies, prepared and diced
1 1/2 cups chicken broth
1 1/2 cups whole cream or half and half
Salt to taste
Tabasco sauce to taste
1/2 pound Monterrey jack cheese, cubed
Directions:
Directions:
Heat oil in wide frying pan on medium heat. Add garlic, tomatoes, and green chilies. Cook until chilies are limp. Add broth and garlic, simmer uncovered for 10 - 15 minutes. Stir in cream, stir constantly until soup is hot (don't boil). Add salt and Tabasco sauce. Remove garlic and pour soup into tureen or ladle directly into bowls. You can put soup into a blender and blend until smooth. Garnish with cheese and serve immediately.

Preparation Time: 25 minutes

Serves 2-4
Number Of Servings:
Number Of Servings:
2 - 4 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
"Caldo" is the word for broth and "largo" means long. So, the meaning isn't really clear. LOL! I think of this as the Mexican version of tomato soup.

 

 

 

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