Mohamed Shili This delicious Jamie Oliver Mexican Tomato Soup is prepared using Spring Onions, Extra Virgin Olive Oil, Blackened Roasted Peppers, Tinned Tomatoes, and Rice. Serve this jamie oliver mexican tomato soup with Naan Bread, Braided Bread, Corn Pudding or Sesame Sushi.
Jamie Oliver Mexican Tomato Soup Ingredients
For the Soup:
- 4 Spring Onions
- 2 tablespoons Extra Virgin Olive Oil
- Coriander stalks (leaves reserved for garnish)
- 4 cloves of Garlic
- 450 grams of Blackened, Roasted Peppers (jarred)
- 1 can of Tinned Tomatoes
- 800 ml Boiling Water
- 80 grams of Rice
- Seasoning (Salt and Pepper)
For the Garnish:
- Green and Red Chillis
- 30 grams of Feta Cheese
- Coriander leaves
- A few Cherry Tomatoes
- 175 grams Tortilla Crisps
- 50 grams of Cheddar Cheese
For the Flavored Yogurt:
- 250 ml Zero Fat Yogurt
- Fresh Mint
- 2 heaped teaspoons of Jalapenos
- Lime for seasoning
How To Make Jamie Oliver Mexican Tomato Soup
- Start the Base: In a pan, heat 2 tablespoons of olive oil. Add chopped spring onions, coriander stalks, and whole garlic cloves with skins on. Fry them briefly.
- Add Main Ingredients: To the pan, add 450 grams of blackened, roasted peppers and a can of tinned tomatoes. Pour in 800 ml of boiling water. Add 80 grams of rice for creaminess.
- Cook and Blend: Bring the mixture to a boil and season with salt and pepper. Once cooked, blend the soup until smooth.
- Prepare Garnish and Toppings: While the soup is cooking, prepare the garnish. Crumble 30 grams of feta cheese, chopped green and red chillis, and slice a few cherry tomatoes. Also, grate 50 grams of cheddar cheese over 175 grams of tortilla crisps and bake for 3-4 minutes.
- Make Flavored Yogurt: Blend 250 ml of zero-fat yogurt with fresh mint and 2 heaped teaspoons of jalapenos. Season with a squeeze of lime.
- To Serve: Pour the soup into bowls, add the garnish, and drizzle the flavored yogurt on top. Add the baked tortilla crisps for crunch.
What To Serve With Mexican Tomato Soup
Serve your Mexican Tomato Soup with baked tortilla crisps topped with grated cheddar for that extra crunch. A sprinkle of feta cheese and a drizzle of flavored yogurt add layers of flavor. Fresh coriander leaves and slices of green and red chillis provide a burst of freshness and heat.
How To Store Mexican Tomato Soup
In The Fridge:
Transfer the cooled soup to an airtight container and store it in the fridge for up to 3-4 days. Keep the garnishes and flavored yogurt separate to maintain their freshness.
In The Freezer:
Pour the completely cooled soup into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and store in the freezer for up to 2-3 months. Again, it’s best to store garnishes and flavored yogurt separately.
How To Reheat Mexican Tomato Soup
To reheat, thaw the Mexican Tomato Soup overnight in the fridge if it’s frozen, then transfer it to a saucepan and warm over medium heat until it reaches your desired temperature. If the soup has thickened, you can add a little water to adjust the consistency. Once hot, garnish and serve as usual.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Sweet Potato And Leek Soup
- Jamie Oliver Cauliflower And Blue Cheese Soup
- Jamie Oliver Lentil And Sweet Potato Soup
Jamie Oliver Mexican Tomato Soup
Description
This delicious Jamie Oliver Mexican Tomato Soup is prepared using Spring Onions, Extra Virgin Olive Oil, Blackened Roasted Peppers, Tinned Tomatoes, and Rice. You can serve your Mexican Tomato Soup with baked tortilla crisps topped with grated cheddar, crumbled feta cheese, flavored yogurt drizzle, and a sprinkle of fresh coriander leaves and slices of green and red chillis.
Jamie Oliver Mexican Tomato Soup Ingredients
For the Soup:
For the Garnish:
For the Flavored Yogurt:
How To Make Jamie Oliver Mexican Tomato Soup
- Start the Base: In a pan, heat 2 tablespoons of olive oil. Add chopped spring onions, coriander stalks, and whole garlic cloves with skins on. Fry them briefly.
- Add Main Ingredients: To the pan, add 450 grams of blackened, roasted peppers and a can of tinned tomatoes. Pour in 800 ml of boiling water. Add 80 grams of rice for creaminess.
- Cook and Blend: Bring the mixture to a boil and season with salt and pepper. Once cooked, blend the soup until smooth.
- Prepare Garnish and Toppings: While the soup is cooking, prepare the garnish. Crumble 30 grams of feta cheese, chopped green and red chillis, and slice a few cherry tomatoes. Also, grate 50 grams of cheddar cheese over 175 grams of tortilla crisps and bake for 3-4 minutes.
- Make Flavored Yogurt: Blend 250 ml of zero-fat yogurt with fresh mint and 2 heaped teaspoons of jalapenos. Season with a squeeze of lime.
- To Serve: Pour the soup into bowls, add the garnish, and drizzle the flavored yogurt on top. Add the baked tortilla crisps for crunch.
