Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1 lime, cut into wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add cumin, smoked paprika, and cayenne pepper and cook for 1 minute.
3. Add crushed tomatoes and broth and bring to a simmer. Cook for 15 minutes.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro, diced avocado, and a squeeze of lime.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut milk for a dairy-free option.
- If you don't have cumin, you can use chili powder instead.
- If you don't have smoked paprika, you can use regular paprika.
Variations:
- Add cooked shredded chicken or black beans for extra protein.
- Top with crumbled queso fresco or grated cheddar cheese.
- Add a dollop of sour cream or Greek yogurt on top.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
Garnishes:
- Chopped cilantro, diced avocado, crumbled queso fresco, grated cheddar cheese, sour cream, or Greek yogurt.
Pairings:
- Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to heat the soup to a safe temperature of 165°F before serving.
Food history:
- Tomato Tarasca Soup is a traditional Mexican soup from the state of Michoacán.
Flavor profiles:
- This soup is rich and creamy with a smoky, spicy flavor from the cumin, smoked paprika, and cayenne pepper.
Serving suggestions:
- Serve as a starter or main dish for lunch or dinner.
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Region: Mexican