Mexican Tomato Soup

Mexican Tomato Soup

Mexican Tomato Soup

[ oil-free, dairy-free, gluten-free, vegan]
Course: Lunch, Main Course
Cuisine: Mexican
Keyword: Mexican Tomato Soup, Soup
Servings: 4
Author: Mrs. Plant


  • Pressure Cooker


  • 1 yellow onion chopped
  • 4 cloves of garlic minced or crushed
  • 1 jalapeno seeded and chopped (leaves seeds if you want it spicier)
  • 1/4-1/2 of a red bell pepper chopped
  • 1/4-1/2 of a yellow bell pepper chopped
  • 1 cup of mixed yellow and red grape/pear tomatoes (or, you can just use either alone)
  • 1 cup leftover fat-free blended pinto beans (you can use canned if needed)
  • 4 cups low-sodium vegetable broth
  • 28 oz can fire-roasted tomatoes
  • 4 oz can of green chiles
  • 1/2 T cumin
  • Salt and black pepper to taste


  • Steamfry onion in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add the rest of the ingredients and cook on high pressure for 6 minutes with QUICK RELEASE. Open the lid, let the soup cool a few minutes, then blend in two batches in a high-speed blender until very smooth. Taste and add salt and/or pepper if needed.
  • Garnish with crushed baked tortillas chips, avocado cubes, and/or chopped cilantro.

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