You are here: Home » Recipes » Tarascan Tomato Soup Tarascan Tomato Soup Recipe by Favorite Recipes Press Yield 6 to 8 servings Pureed kidney beans give this soup a rich texture. PrintEmail Ingredients 2 tablespoons vegetable oil1 medium onion, chopped3 cloves garlic, peeled and crushed2 Anaheim chiles, seeded and chopped1 (16-ounce) can dark red kidney beans1 cup chopped tomatoes4 cups vegetable stock1 (6-ounce) can tomato paste2 large ancho chiles, seeded and cut into thin strips1 teaspoon oregano1/4 teaspoon crushed red pepper2 cups tortilla chips1/4 cup sour cream1/3 cup shredded Monterey Jack cheese1/4 cup chopped scallions Instructions Heat the oil in a large heavy pot over medium heat. Add the onion, garlic and Anaheim chiles. Saute for 8 minutes or until the onion begins to brown. Process the beans and tomatoes in a food processor until smooth. Add to the onion mixture. Add the stock, tomato paste, ancho chiles, oregano and crushed red pepper. Cook for 45 minutes over low heat. Ladle the soup into bowls and top each serving with chips, sour cream, cheese and scallions. Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston, 2007).