
Mexican Cream of Tomato Soup
by V & V Supremo Foods, Inc.
40 Min
4
Servings
16
ingredients
This soup is a perfect complement to your favorite meals, and ideal for a cold or rainy day!
Ingredients
- 4 Tbsp. unsalted butter
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 large clove garlic, chopped
- 2 Tbsp. all purpose flour
- 1 tsp. dried oregano
- ½ tsp. fresh ground black pepper
- 1 (28 oz.) can whole tomatoes
- 3 cups chicken broth
- 1 Tbsp. vinegar from pickled jalapeños
- 3 Tbsp. sugar
- 15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- 1 (8 oz.) pkg. Queso Fresco Marca V&V SUPREMO®
- ½ cup cilantro, chopped
- ½ cup fresh tomato, diced
- Salt to taste
7 Steps to complete
- 1Preheat a medium saucepan over medium heat for 1 minute. Add butter. When melted add onions and celery. Cook for 10 minutes, stirring frequently. Add garlic and cook for 1 minute. Add flour, oregano and black pepper, cook for 5 minutes, stirring constantly.
- 2Place the canned tomatoes in blender and puree. Add to saucepan. Cook for 5 minutes, stirring.
- 3Add broth, jalapeño vinegar and sugar to pan, bring to boil and remove from heat.
- 4Place soup into blender, remove center of lid from blender, and place clean towel over top to allow steam to escape. Blend well, in batches if necessary.
- 5Strain soup back into the saucepan, using a ladle to push mixture through.
- 6Simmer over medium heat for 10 minutes. Whisk in sour cream. Simmer for 2 more minutes. Add salt to taste.
- 7Ladle soup into a bowl and top with cheese, cilantro and fresh diced tomatoes. Enjoy!
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