Anita's Advice: Mexican Tomato Soup

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Anita's Advice: Mexican Tomato Soup


A sweet and spicy main course or side dish

8 servings



1.5 kilos of tomatoes

4 tablespoons olive oil
1 clove of garlic
1 coarsely chopped onion
1 coarsely chopped red bell pepper
3 dashes of ketchup + 1 dash of curry ketchup
10 drops of Tabasco

1 can of corn (140 gr)
1 hand frozen peas
1 handful of basmati rice
3 vegetable stock tablets
1.5 liters of boiling water

12 fresh basil leaves


Preparation (30 min + 20 min cooking time):

17:00 Cut the tomatoes into 32 pieces. Turn on the immersion blender and puree half. Cut the onion and the bell pepper.

17:25 Heat 2 tablespoons of oil in a stockpot over low heat. Press the garlic with a garlic press above the pan and then add the onion, bell pepper, ketchup, curry, Tabasco and a little salt and pepper. Cook for 5 minutes until the onion is soft.

17:30 Add the stock cubes, tomatoes, corn, peas, rice and the boiling water to the vegetables. Let it cook gently for 15-20 minutes.

17:50 Ladle the soup into bowls and top with basil leaves. Delicious with baguette and a green salad.



0.52 for a portion of 500 grams.

180Kcal pp = 6.6g fat (1g sat) + 24g CH (11g sugar), 4g protein, 5.8g fiber, 0.9g salt


(Anita is the author of «Live2Eat, Eat2Live». She thinks that, in addition to food for thought, we should serve some tasty, easy, cheap and healthy dishes.)