This hearty carrot tomato soup - Mexican inspired and easy is a delightful fusion of sun-ripened tomatoes, sweet carrots, aromatic spices, herbs, and wholesome ingredients that will fill you up with comfort and warmth in every spoonful.
This soul warming soup is a must try if you are seeking a hearty and soul-satisfying dining experience. It can also be made vegan very easily.
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I love eating this soup on those days when I need something that is soul comforting and healthy at the same time. Other than chicken soup, this is my other go to when I need to eat something that lifts me up quickly.
The addition of a Mexican chile, chile Pasilla, adds some notes of dried fruit and nuts which mixes up perfectly well with the rest of the ingredients in this soup.
Jump to:
- Why this recipe works?
- Recipe Ingredients
- Ingredient Notes
- How to Make this Hearty Carrot Tomato Soup -Mexican Inspired and Easy. Step by Step.
- Recipe Tips
- What to Eat with this Hearty Carrot Tomato Soup -Mexican Inspired and Easy?
- How to Store?
- How to Reheat?
- Additions
- Substitutions
- Your Questions Answered
- Didn't find the Answer You are Looking for?
- Loved this soup?
- More Recipes I think you'll Love
Why this recipe works?
- Healthy. This soup gets its goodness from two simple veggies—tomatoes and carrots. Tomatoes give you that fresh vitamin C boost, while carrots sneak in their natural sweetness and a dose of beta-carotene. In other words, it’s comfort food that’s good for you.
- Can easily be made vegan. If serving with a plant based spoonful of cream, this soup is an excellent vegan option.
- Energizing. This recipe calls for chile pasilla. Chiles are a great addition to your meals. They possess a natural compound called capsaicin which energizes you. Some researches also suggest that chiles may have weight management benefits.
Recipe Ingredients
These are the ingredients to make this delicious soup.
Ingredient Notes
Most of the ingredients for preparing this soup are ingredients that you probably already have in your pantry.
Just want to point out some, like:
- Carrots + tomatoes shine here, with fennel, celery, onion, and garlic adding subtle depth.
- Fennel and onion. They are a pair made in heaven. Fennel has a sweet and mildly licorice-like flavor, while onions provide a savory and slightly sweet taste. The combination of these two flavors create a well-rounded taste profile.
- Chile Pasilla. This chile is not really spicy. It adds a rich, deep red colour to the soup. Thanks to the capsaicin molecule, chiles are naturally energizing. Chiles pasilla are readily available at most Latin American supermarkets.
How to Make this Hearty Carrot Tomato Soup -Mexican Inspired and Easy. Step by Step.
Below is a shorter overview of the recipe instructions. For more detailed instructions, please refer to the Recipe card.
Step 1. Preheat the oven to 200° C (400°F)
Step 2. Place the tomatoes on a parchment paper lined baking tray. Drizzle the tomatoes with olive oil, sugar, and salt.
Step 3. Roast the tomatoes for approximately 20 minutes. They should have browned slightly and their skins slightly burst open.
Step 4. To a small pan or skillet set at medium heat, add in the chile pasilla. Toast for approximately 5 minutes.
Step 5. Remove the stem, the pith and seeds from the chile. Cut it into smaller pieces and grind it in a spice grinder.
Step 6. In a heavy bottomed base pot at medium heat, warm up 1 tablespoon of vegetable oil. Add in the onion and cook for 5 minutes or until translucent. Add in the garlic and cook for one minute. Increase the heat to medium high and incorporate the carrots, celery and fennel. Sauté for 5 minutes.
Step 7. Lower the heat to medium, add in the remaining tablespoon of vegetable oil, the ground up chile pasilla and tomato paste. Cook for 3 minutes. Incorporate the roasted tomatoes. Cover with water. Season with salt. Increase the heat, bring to a boil. Reduce the heat, cover with lid, and simmer for approximately 25 minutes.
Step 8. Add the balsamic vinegar and herbs to the pot. Cook for 5 more minutes. Blend until smooth. Taste again for salt.
Step 9. Serve in a bowl. Drizzle with some olive oil and cracked black pepper. Optional to serve with some roasted pumpkin seeds, a spoonful of heavy cream or tortilla strips on top, and a squeeze of lemon or lime juice.
Recipe Tips
- When toasting the chile pasilla, make sure to stir it at all times to avoid scorching.
- Tomatoes. Use ripe tomatoes for the best results.
- It's recommended to squeeze in a bit of lemon or lime juice when serving to add more tartness.
What to Eat with this Hearty Carrot Tomato Soup -Mexican Inspired and Easy?
- Quesadillas: Cheese-filled quesadillas make a satisfying and hearty addition. You can dip them into the soup or enjoy them on the side.
- Mexican Rice: A side of Mexican rice can make the meal more substantial and provide a nice contrast to the soup.
- Cornbread: Warm cornbread is a classic choice, offering a slightly sweet and crumbly texture that complements the soup well.
How to Store?
Allow the soup to cool to room temperature before storing. Transfer the soup to an airtight container. Glass or plastic containers with tight-fitting lids work well. Store the soup in the fridge for up to 4-5 days.
You can also freeze the soup. After being cooled down, place the soup in a freezer-safe container or heavy-duty resealable plastic bags designed for freezing. Leave some space at the top of the container or bag to allow for expansion as the soup freezes. This soup is best when used within 3 months after freezing.
How to Reheat?
Reheat refrigerated soup on the stovetop over medium heat. Stir occasionally until it reaches the desired temperature.
To reheat frozen soup, it's generally best to thaw it in the refrigerator overnight before reheating. Once thawed, you can reheat it on the stovetop over medium heat, stirring occasionally.
Alternatively, you can reheat it in the microwave. Use a microwave-safe container and heat in 1-minute increments, stirring between each increment.
Additions
- Tortilla Chips or Strips: Serve crispy tortilla chips or strips crumbled up into the soup for added texture.
- Diced up Avocado: Fresh avocado can be a refreshing addition, enhancing the soup with its buttery texture.
- Cilantro: Chopped cilantro sprinkled on top adds a burst of freshness and a hint of citrusy flavor.
Substitutions
- Fennel bulb. Substitute it with leeks, or omit it. However, it's recommended to use as it pairs well with onions.
- Chile pasilla. Substitute it with one teaspoon of chile powder. Increase or decrease the amount of chile powder to your preference.
- Tomatoes on the vine. You can also use Roma tomatoes. The most important is that the tomatoes are ripe for the best flavour.
- Parsley. Substitute it with cilantro for a hint of citrusy flavour.
Your Questions Answered
No, this soup is not spicy. The chile pasilla is not spicy. It adds some notes of fruits and nuts to the soup. We are also removing the seeds and the pith from the chile wherein the spicy molecules of the chile are located at.
Yes, you can either omit the dollop of heavy cream or substitute it with a dollop of plant-based cream.
Yes, prepare and refrigerate the soup, then reheat it when ready to serve. Some soups even develop richer flavors after sitting for a day or two.
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Hearty Carrot Tomato Soup - Mexican Inspired and Easy
Ingredients
- 5 Tomatoes on the Vine, halved can also use Roma tomatoes
- olive oil for drizzling
- 1 ½ teaspoon sugar
- 1 teaspoon Salt for roasting the tomatoes will need more for seasoning
- 2 tablespoon vegetable oil, keep separate
- ⅓ cup onion, diced
- 1 garlic clove, minced
- 1 celery stalk, diced
- 1 carrot, diced
- ¼ fennel bulb, diced
- 1 chile pasilla
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 4 fresh basil leaves
- 5 parsley sprigs, use leafs only
- black pepper, cracked
For garnishing
- ⅓ cup pumpkin seeds, roasted optional
- Lemon or lime juice optional
- Heavy cream optional
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Instructions
- Preheat the oven to 200° C (400°F).
- Place the tomatoes on a baking tray lined up with parchment paper. Drizzle the tomatoes with olive oil, sugar and salt. Roast for approximately 20 minutes or until the tomatoes have browned slightly and their skins are slightly burst open.
- To a small pan or skillet set at medium heat, add in the chile pasilla. Toast for approximately 5 minutes or until its skin turns brighter and has swollen up. Keep stirring at all times to prevent the chili from scorching. Set aside to cool off to touch.
- Remove the stem, the pith and seeds from the chili. Ground up in a spice grinder. Set aside.
- In a heavy bottomed base pot set at medium heat, warm up 1 tablespoon of vegetable oil. Incorporate the onion and cook for 5 minutes or until translucent. Add in the garlic and cook for 1 minute. Increase the heat to medium high and add the celery, carrot, and fennel. Sauté for approximately 5 minutes or until the vegetables develop some browning.
- Lower the heat to medium, add in the remaining tablespoon of vegetable oil, the chili powder and tomato paste. Cook for 3 minutes stirring at all times. Incorporate the roasted tomatoes. Add in water, just enough to cover. Season with salt. Increase the heat to bring to a boil. Lower the heat, cover with lid, and simmer for approximately 25 minutes until the vegetables have softened up.
- Add in the balsamic vinegar and herbs. Cook for 5 more minutes. Blend in a high speed blender until smooth. Might need to do in batches. Taste for salt.
- Serve in a bowl. Sprinkle with some roasted pumpkin seeds or add in a spoonful of heavy cream and squeeze in a bit of lemon or lime juice, . Drizzle with some olive oil and cracked black pepper.
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