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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Tomato Soup Recipe

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This recipe for Mexican Tomato Soup, by , is from A Kitchen Grimoire, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tonia Starkey (Nana)


18 oven-roasted plum tomatoes*
1/3 c. onion, finely chopped
2 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. kosher salt
1 1/4 c. chicken broth
1/2 c. sour cream
2 Tbsp. tequila (optional)

Remove roasted tomatoes from baking dish; place in a food processor or blender. Pour oil and pan juices from tomatoes into a medium castiron skillet.

Add onion, chili powder, cumin, and salt to skillet. Cook and stir over medium heat until onion is soft, about 4 minutes. Add a small amount of chicken broth to deglaze the pan. transfer to tomatoes in blender and puree. This may need to be done in batches. Pour puree through a sieve, food mill, or fine mesh colander to remove the seeds and skin. (I have been known to skip this step when I am in the mood for a chunkier soup). You should have about 2-3 c. of puree. In a medium stockpot, combine puree, chicken broth, tequila, and sour cream. Cook on low heat until warmed through.

*This can be served hot or cold*

Personal Notes:
Personal Notes:
My Dad actually loved my soup, at least I think he did. But since my Dad was not a fan of alcohol, I always left out the tequila when I made it for him. It's just as good without the tequila.

This is actually another of my Marlboro cookbook recipes. I love those recipe books. I lost them in a move across Texas many years ago. I was on one day and accidentally found all of them. I of course ordered them for myself. I have since then found them twice again and ordered them for both of my daughters. We have used them so many times we have food stains on the pages.

I have included the recipe for oven-roasted tomatoes in the vegetable section.





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