Mexican Tomato Soup

This is such a simple and quick way to fire up the troops when they’ve been out and about and return with a hunger. A glorious Mexican tomato soup. Start to finish in less than 20 minutes.

What You’re Aiming For

Here’s a quick shot of the ingredients you need, the most expensive item is the roasted peppers, I grabbed these in Sainsburys for £2.50 but I reckon you could knock almost £1 off if you were in Lidl; I do my shopping in many places, Lidl mainly but I didn’t have time to traverse town yesterday.


First up, take half a dozen spring onions and roughly chop them, drizzle a little oil in a pan, I used a wok but any kind of pan will work fine (although, we’re going to use a hand/stick blender at the end so you may not wish to use a nice brand new non-stick pan, just in case you scratch it. Grab a handful of fresh coriander and cut the stalks off and throw those in, if some leaves get in there it doesn’t matter, the main flavour is in the stalk, set the leaves aside for garnish or other dishes. Slice in a couple of chillies, keeping the seeds in for the heat.

Let’s Play

After a couple of minutes place the whole jar (450g) of roasted peppers in to the pan, swiftly followed by 2 tins of chopped tomatoes.

Roasted Peppers

Add 750ml of boiling water whilst the heat is on full. Stir for 1 minute then add 60g rice, it doesn’t matter what kind but not a ready cooked packet, it should be dried, I used Basmati. Cover and cook for 10 minutes, this will release the starch in the rice and thicken the soup whilst adding a creamy texture.

Whilst we’re waiting for that to cook we’ll prepare the minty yoghurt dressing.

Minty Yoghurt Dressing

Pour 300ml natural yoghurt (0% fat) into a bowl, add 2 tbspn Crème fraîche, 3 tspn of slice jalapenos and as much fresh mint as you wish; I grabbed this from the front garden and it was about 20 leaves, it’s your choice.

Use a hand/stick blender to completely incorporate the ingredients into a dressing, pretty soon your soup will be done.

Nearly Done

Once your soup looks as above, you’re nearly done. You can see how the rice has cooked and is swollen and has released its starch.

Grab the blender once again and work away until you achieve the consistency you require, it should only take you one minute or so. Once you’re happy, drizzle the mint yoghurt over the top, and serve to your waiting hungry mouths.


As you portion up, use some of the coriander leaves from earlier to garnish. You could serve this with fresh crusty bread or tortillas with melted Manchego and chillies.

Give it a shot, so very simple and so very quick, wonderfully tasty. It’ll go down a storm.

Author: Ghyllfoot

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