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Mexican Tomato Soup

This vibrant Mexican tomato soup is a hearty, nourishing bowl packed with flavour and naturally plant-based goodness. Made with sweet potato, black beans, ripe & sweet tomatoes and warm Mexican spices, it’s the perfect cozy recipe for chilly evenings. High in fibre, vitamins and plant protein, it fits beautifully into a healthy or vegan diet, yet it’s flexible enough to adapt for non-vegans by using chicken or ham stock for an extra savoury depth. Serve it with crusty sourdough or rye toast for a satisfying, wholesome meal that comes together with simple ingredients and bold, comforting flavours.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 3 medium sweet potatoes
  • 1 medium carrot
  • 1 red bell pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp tomato purée
  • 2 tsp chipotle paste
  • 1 bay leaf
  • 500 g fresh vine tomatoes or any ripe tomatoes
  • 1 cup water or stock
  • 1 handful fresh coriander leaves
  • 1 tin black beans drained
  • Salt and pepper to taste

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the olive oil in a large saucepan and gently sauté the onion and garlic until softened.
  3. Peel and dice the sweet potatoes and carrot. Chop the red pepper.
  4. Add the sweet potato, carrot and pepper to the pot. Cook for 1 minute, then stir in the coriander, cumin, smoked paprika, oregano, chipotle paste and tomato purée.
  5. Add the fresh tomatoes and enough water or stock to just cover the vegetables.
  6. Bring to a boil, then cover, reduce the heat, and simmer for 25 minutes, until all the vegetables are tender.
  7. Remove from the heat. Take out the bay leaf, add the coriander leaves, season with salt and pepper, and blend with a stick blender until smooth.
  8. Add more stock if needed, then stir in the black beans.
  9. Return to low heat and warm through for 3–5 minutes.
  10. Serve hot with crusty sourdough or rye bread.