Mexican Roasted Tomato Soup

Mexican Roasted Tomato Soup
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings

Pack the cheese in plastic bags alongside the soup, to be added just before serving.


1 (28-ounce) can whole peeled tomatoes
1/2teaspoon salt
Freshly ground black pepper
2teaspoons brown sugar
2tablespoons olive oil
1/2cup chopped green onion
1large carrot, chopped
2 garlic cloves, chopped
1/4teaspoon cumin
1 (14-ounce) can Mexican-style stewed tomatoes
3cups reduced-sodium chicken broth
1/2cup heavy cream
1cup shredded Monterey Jack cheese


  1. Preheat oven to 300F.
  2. 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.
  3. 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. 

Nutritional Info *per serving

  • Calories 190
  • Fat 13g
  • Cholesterol 35mg
  • Sodium 810mg
  • Carbohydrate 11g
  • Fiber 2g
  • Protein 6g