Mexican Tomato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoons oil
- 1 medium onion (s), diced
- 5 cloves garlic, diced
- 400 g tomato (can), with the juice
- some chilli powder, mild
- 350 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, heat the oil in a large pan. Then add the onion and garlic to the pan and sauté both over a medium heat, stirring occasionally.
- Add the tomatoes, chili powder and vegetable stock. Cook for about 10 minutes until the soup has thickened. Then season with salt and pepper. Serve hot.
- Tip: Can also be used in many ways, for example as a pasta sauce or as a basis for a hearty bean stew.
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