Mexican Tomato Soup

Tomatoes

You can use any kind of tomatoes in this recipe and it will be good!  

  • 2.25 pounds tomatoes, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 2 sweet red peppers, chopped
  • 1 jalapeno, chopped, optional
  • Salt and pepper, to taste
  • Olive oil
  • ½ tsp dried oregano
  • Juice of 1 lime
  • 1 TBLS balsamic vinegar
  • ½ bunch cilantro, chopped
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 cup cream (or coconut milk)
  • Grated cheese for garnish

Toss tomatoes, onion, garlic, peppers with salt, pepper, olive oil, and oregano. Roast at 450 for 25 min. Add rest of ingredients except cream and cheese. Puree until smooth. Stir in cream and warm through. Garnish with grated cheese, avocado, and/or more cilantro.