Tarascan Tomato Soup

  • Yield 6 to 8 servings

Pureed kidney beans give this soup a rich texture.


2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, peeled and crushed
2 Anaheim chiles, seeded and chopped
1 (16-ounce) can dark red kidney beans
1 cup chopped tomatoes
4 cups vegetable stock
1 (6-ounce) can tomato paste
2 large ancho chiles, seeded and cut into thin strips
1 teaspoon oregano
1/4 teaspoon crushed red pepper
2 cups tortilla chips
1/4 cup sour cream
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped scallions


  1. 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.
  2. 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.
  3. 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).



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