These quick tomato soup recipes are simply bursting with flavour. The first recipe has roasted red peppers, garlic and lime. Rice adds creaminess to the dish which is topped with a jalapeño and yoghurt dressing and served with tortilla crisps, feta cheese, tomatoes and chilli. In our second recipe the beans make this a meal on its own. Try it with different varieties of bean, such as pinto or red kidney beans.
Lower Calorie Mexican Tomato Soup
Ingredients
Ingredients
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1tbsp green jalapeño chillies (from a jar), chopped
- Pinch of ground cumin
- 400g can tomatoes
- 900ml/1½pt hot vegetable stock
- 400g can black-eye beans, drained and rinsed
- Juice of 1 lime, to taste
- 1 avocado, peeled and chopped (tossed in lemon juice), to garnish
- Lime slices, to garnish
- Tortilla triangles, to serve
Method
Method
- Heat oil in a pan, add onion and cook for 1 min.
- Season well, then stir through garlic, jalapeño and cumin, and cook for 1 min.
- Tip in tomatoes and bring to the boil, then add stock and ¾ of beans, and
simmer gently for about 25 mins. - Ladle soup into a blender and whizz until your preferred consistency, then
return to pan and stir through remaining beans. - Heat gently, add a squeeze of lime, and season to taste.
- Serve topped with avocado pieces and a slice of lime, with tortilla triangles on side.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 140, Fat: 9g, Carbohydrate: 10g