Jamie Oliver's Mexican Tomato Soup

This recipe comes by way of my beloved Jamie Oliver. It's so easy and who doesn't love a good bowl of jazzed up tomato soup with cheesy nachos?

If you have an abundance of fresh garden tomatoes like I did, feel free to use them in this recipe. I used a combination of fresh and tinned ( Canned ) tomatoes.

In all fairness, I also added a packet of taco seasoning to the soup as well.

SOO GOOD!! This is a treat for anyone you serve it to!

Serve with a side of cheesy nachos. They will love you for it!

****Garnish with lots of cilantro, green and red peppers, lime discs or wedges and avocado!

RECIPE

( you will need an immersion blender of a food processor)

2 tbsp. of olive oil or avocado oil

4 spring onion stalks, roughly chopped ( green onions)

Handful of fresh Cilantro stems ( set aside the leaves)

4 cloves of minced garlic

1 jar of roasted red peppers

2 cans of quality canned tomatoes ( or 5 fresh tomatoes, cut into quarters)

2 cups of chicken stock ( or water)

1 packet of mild ( or spicy) taco seasoning

2 tbsp. cumin

salt & pepper to taste

1/2 cup of evaporated milk

In a medium saucepan over medium heat on your stovetop, sauté the spring onions, the garlic and the cilantro stems until fragrant.

Add the taco seasoning and cumin

Add the jar of roasted red peppers and your tomatoes and heat through for 2 minutes.

Add the chicken stock or water, cover and let simmer over medium heat for 10 minutes.

Check the seasonings and add salt & pepper accordingly.

Remove from the heat and combine into a smooth-ish puree with an immersion blender.

**if you are using a food processor, let the soup cool a bit before processing the soup in batches.

Set the soup back on the stove and add the evaporated milk ( evaporated milk is recommended, not cream).

Warm through for a few minutes before serving.

Scoop into bowls and add your garnishes. ENJOY!