Here’s my rendition of a very easy, very quick and healthy Mexican tomato soup that J.O. did in one of his episodes of ’30 Minute Meals’. This recipe is my go-to recipe when I’m craving a soup that is easy to make, yet super hearty. You throw a few ingredients in a pot, boil them for a few minutes and puree them and you’re good to go!
I know this has been said way too many times in the history of food, but without Jamie Oliver and my abuelita, I honestly do not think I would’ve ever grown to love cooking as much as I do. I’ve got distinct memories of being 11 years old and having my eyes glued to the screen of what was then called ‘The Naked Chef’. It goes without saying that till this day, 15 years later, I am still constantly inspired in the kitchen by the both of them.
The thing I love most about this recipe is that it’s super versatile. You could use it as a base for pretty much anything. Make the soup a bit chunkier and you’ve got a killer salsa for your tortilla chips, substitute cilantro for basil and voila it’s an Italian version of the soup–you really cannot go wrong with this recipe in your repertoire.
Here’s what you’ll need:
- 2 cans of organic crushed tomatoes
- 2 cubes of organic bouillon stock
- 4 roasted bell peppers
- 4 sprigs of diced spring onions
- 3 cloves of garlic
- 1/2 teaspoon of cumin
- 1 liter of hot water
- A handful of rice (even leftover pre-cooked rice works out fine)
- Chopped cilantro stalks
- Sea salt and pepper to taste
- The juice of a lime for taste
- Optional toppings: cilantro leaves, sliced jalapenos, cultured yogurt, cheddar cheese, crushed tortilla chips, smashed avocado, guacamole (to name a few)
Here’s how to make it:
- First, in a pot add all the ingredients except for the salt, pepper and lime juice (and the ingredients for the topping…duh)
- Cover in pot and allow to simmer on medium-high heat for about 10-14 minutes (until rice is fully cooked)
- Grab your handheld blender (or pour into a regular blender) and blitz until it’s reached the consistency you like. We like ours silky smooth, but it’s up to you.
- Taste the soup and add lime, salt and pepper to taste.
- Serve in a bowl and top with whatever the heck you’ve got on hand.
- Enjoy the crap out of this one, because it’s a bonafide winner!
I cannot stress how much I love this recipe! I make it almost once a week and I’m yet to hear a complaint about the frequency of the dish.
It’s delicious, easy and super quick to put on the table. Go straight-up bananas with me and give this recipe a shot.
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