Indulge in the comforting warmth of our easy cheesy southwestern tomato soup, a culinary fusion that tantalizes your taste buds with bold flavors and textures. This delectable soup is a harmonious blend of tangy tomatoes, savory spices, and a symphony of vegetables, all enveloped in a velvety blanket of melted cheese. Accompany this delightful soup with a side of crispy corn chips, adding a satisfying crunch that perfectly complements the creamy richness of the soup. Our collection of recipes in this article offers variations to suit every palate, from a classic tomato soup to a zesty southwestern version infused with a blend of chili powder, cumin, and paprika. Embark on a culinary adventure as we explore the diverse flavors of this versatile soup.
Let's cook with our recipes!
SOUTHWESTERN TOMATO SOUP
This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.
Nutrition Facts :
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
EASY CHEESY SOUTHWESTERN TOMATO SOUP WITH CORN CHIPS
Categories Soup/Stew Cheese Tomato Vegetarian Quick & Easy Lunch Healthy Sour Cream
Yield 4 bowls
Number Of Ingredients 7
Steps:
- 1. In a large bowl, empty the tomato soup concentrate. 2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient. 3. Slowly whisk the can liquid into the soup for a smooth and even texture. 4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon. At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture. TO SERVE: 1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended. 2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup. 3. Sprinkle an even handful of shredded mexican style cheese over top. 4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese. 5. Enjoy!
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHWEST CHEESE SOUP
Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, mix all ingredients except cilantro.
- Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 95 mg, Fiber 12 g, Protein 31 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 20 g, TransFat 1/2 g
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
SPICY SOUTHWEST CORN-CHEESE SOUP
This cheesy soup is flecked with corn and green chilies and flavored with cilantro and garlic. Serve alongside your favorite Mexican main dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.
- Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
- Serve topped with the crushed chips.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1210 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 9 g, Protein 14 g
SOUTHWESTERN CORN SOUP RECIPE
Smell the wonderful aroma of this Southwestern Corn Soup Recipe cooking on the stove! You'll love that our corn soup recipe is super thick and creamy.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.
- Add cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
- Serve topped with chips.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 12 g, Protein 12 g
CHEESY SOUTHWEST CHICKEN SOUP RECIPE
This Cheesy Southwest Soup Recipe is simple, full of flavor, and we love that you can add whatever toppings you would like! Kids love this one!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
- Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Nutrition Facts : Calories 218 kcal, Carbohydrate 20 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 1104 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SOUTHWESTERN TOMATO SOUP
Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.
Provided by rsarahl
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a stockpot on medium heat.
- Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
- Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, uncovered.
- Stir in parsley and check for seasoning.
- Add additional salt and pepper if necessary.
- Add chickpeas, corn and cumin and bring back to a boil.
- Simmer for 5 minutes.
- Reduce heat to low.
- Stir in cilantro.
- Ladle soup into bowls.
- Garnish with crushed tortilla chips.
- Serve immediately.
Tips:
- For a thicker soup, use less broth or puree some of the soup in a blender before adding the remaining ingredients.
- If you don't have any diced tomatoes on hand, you can substitute a 14.5-ounce can of petite diced tomatoes.
- Feel free to adjust the spice level of the soup by adding more or less chili powder and cumin.
- If you don't have any corn chips on hand, you can substitute tortilla chips or even crackers.
- Garnish the soup with sour cream, avocado, or cilantro for an extra burst of flavor.
Conclusion:
This easy cheesy southwestern tomato soup with corn chips is a delicious and satisfying meal that is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover tomatoes and corn chips. So next time you're looking for a quick and easy meal, give this recipe a try!
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