Mexican Tomato Soup

READY IN: 20mins
Recipe by Jeri Roth Lande

This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.

Top Review by *Parsley*

I love tomato soups and this was a nice kicked up version. I used white kidney (cannellini) beans. I liked the splash of lime juice as the finishing touch. I garnished with chopped fresh cilantro. This is a nice tasty and filling tomato soup. It's low in fat, too. Thanx!

Ingredients Nutrition

Directions

  1. Use the oil to saute the garlic and cumin briefly in a soup pot.
  2. Add the rest of the ingredients.
  3. Bring to a boil and simmer 10 min or more.

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