Ingredients for Sopa De Salsa Tomato Soup
- Spanish Onion
- Unsalted Butter
- Italian Plum Tomatoes
- Hot Salsa
- Light Cream Cheese
- Chicken Broth
- Light Cream
- Lemon, Juice Of
- Tabasco Sauce
- Fresh Cilantro
- 1 lemon, thinly sliced
- Fresh cilantro, for garnish
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How to Make Sopa De Salsa Tomato Soup
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 medium onion, chopped, and saute until softened, about 5 minutes.
- Stir in 28 ounces (1 large can) crushed tomatoes, 1 cup salsa (your favorite kind!), and 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the liquid has reduced slightly and the flavors have melded.
- Reduce heat to low. Gradually whisk in 4 ounces (1/2 package) cream cheese, a little at a time, until completely melted and smooth. Stir constantly to prevent lumps.
- Stir in 1/2 cup heavy cream or milk (optional, for extra creaminess) and 1/4 cup chopped cilantro. Heat through gently for 2-3 minutes.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a pinch of sugar if desired.
- Serve hot, garnished with a paper-thin lemon slice and a fresh cilantro leaf per bowl. Enjoy with cooked shrimp, if desired!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
85g
Carbs
4g
