Mexican Spiced Tomato Soup

Mexican Spiced Tomato Soup


1 person made this

This recipe has been made in my family for years, I've even started passing it on to friends as they enjoy it a lot! For a treat, add a dollop of sour cream to finish if you're not vegan (although vegan sour creams are available in some health stores).

likeknives Wellington, New Zealand

Serves: 6 

  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, chopped
  • 3 teaspoons Mexican seasoning (see below)
  • 2 cans chopped tomatoes
  • 1 teaspoon Vegemite
  • 2 tablespoons Worcester sauce or Soy sauce (for vegetarians & vegans)
  • 6 cups (1.5litres) vegetable stock
  • 1 1/2 cups (315g) red lentils
  • 1/3 cup tomato paste
  • 2 tablespoons brown sugar
  • 1/2 cup fresh coriander, chopped (or use parsley if not available)
  • Mexican seasoning
  • In an airtight container or small jar, combine the following
  • 1 heaped tablespoon ground cumin
  • 2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon chilli powder

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat oil in a large saucepan. Add onions and garlic and cook until light golden.
  2. Mix in 3 teaspoons of the Mexican seasoning, then add tomatoes, Vegemite, Worcestershire sauce, stock, lentils, tomato paste and sugar. Bring to the boil and stir, then reduce heat and simmer for 45 minutes.
  3. Add chopped fresh herbs

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