You are here: Home » Recipes » Mexican Roasted Tomato Soup Mexican Roasted Tomato Soup Recipe by RelishKitchen Tested Yield 8 servings Homemade creamy tomato soup is a remedy for just about anything. Packed up in jars, and reheated later, it's the perfect home-delivered meal. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Pack the cheese in plastic bags alongside the soup, to be added just before serving. Ingredients 1 (28-ounce) can whole peeled tomatoes1/2 teaspoon salt Freshly ground black pepper2 teaspoons brown sugar2 tablespoons olive oil1/2 cup chopped green onion1 large carrot, chopped2 garlic cloves, chopped1/4 teaspoon cumin1 (14-ounce) can Mexican-style stewed tomatoes3 cups reduced-sodium chicken broth1/2 cup heavy cream1 cup shredded Monterey Jack cheese Instructions Preheat oven to 300F. Drain whole tomatoes, reserving juice. Cut tomatoes into halves and place on baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with 1 tablespoon oil. Bake 90 minutes, or until browned. Heat olive oil in a large saucepan. Add green onion, carrot, garlic and cumin. Cook 10 minutes, covered. Add roasted tomatoes, reserved juice, stewed tomatoes and broth. Bring to a boil, reduce heat and simmer 20 minutes. Mash with a potato masher or blend with an immersion blender until partially smoother. (You can also transfer to a food processor and blend until partially smooth, then return to pan.) Add cream and additional salt and sugar to taste. Serve with Monterey Jack cheese. Want more help? Watch Relish Editor Jill Melton and the kids make this soup.