Mexican Cream of Tomato Soup Recipe
Simmer Mexican cream of tomato soup for a smooth, comforting dish that pairs well with favorite meals on cold or rainy days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Saucepan
- Stove
- Blender
- Kitchen towel
- Ladle
- Fine-mesh sieve
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pepper mill
- Can opener
- Mixing bowl
- Spoon
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
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