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Fiesta Tomato Soup


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  • 32-ounce container roasted tomato-pepper soup
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1/4 teaspoon black pepper
  • 1 cup clamato or tomato juice
  • 2 medium Roma tomatoes, diced
  • 2 tablespoons red onion, diced finely
  • 2 tablespoons cilantro, chopped
  • Pinch kosher salt
  • Few drops hot sauce, such as Tabasco or habanero
  • 1 large avocado
  • 2 tablespoons sour cream or yogurt (optional)



Step 1

Place soup, cumin, chili powder, pepper and juice in a saucepan. Bring to a boil and reduce heat, simmering 5 to 8 minutes to blend flavors.

For pico de gallo: Mix diced tomatoes, onion and cilantro in a small bowl. Season with salt and hot sauce to taste.

Slice avocado into quarters, then into fans. If desired, place sour cream in a small zip-seal bag and cut off a tiny corner of the bag. Ladle soup into 4 bowls. Carefully place an avocado fan on top of each and garnish with pico de gallo. Drizzle each with sour cream.

Makes 4 servings.


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