EatSmarter exclusive recipe

Mexican Tomato Soupwith Clams and Cumin

Mexican Tomato Soup - Mexican Tomato Soup - Think tomato soup is boring? This spicy Tex-Mex version proves otherwise!
Mexican Tomato Soup - Think tomato soup is boring? This spicy Tex-Mex version proves otherwise!


Calories:325 kcal
Preparation:70 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories325 kcal(16%)
Protein10 g(20%)
Fat19 g(24%)
Carbohydrates24 g(9%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe development: EAT SMARTER


For servings

10Tomatoes (about 800 grams)
3Onion (about 150 grams)
3Garlic clove
2 tablespoonsOlive oil
2 tablespoonsChili powder (preferably Mexican)
2 tablespoonsCumin seeds
1 ¼ quartsChicken broth
2 poundsClams
¾ cupsWhite wine (or fish broth)
½ bunchesScallions
4 ouncesYogurt (3.5% fat)
5Taco shell

Kitchen Utensils

2 Pots, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 Oven rack, 1 Freezer bag, 1 Whisk, 1 Slotted spoon, 1 Lid, 1 Citrus juicer


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1 Rinse tomatoes, wipe dry and cut out stems. Halve tomatoes and remove seeds. Roast tomatoes under preheated broiler until blackened and blistered, watching carefully. Allow tomatoes to cool slightly, then remove skins. 
2 Peel onions and garlic and chop both finely. Heat 1 tablespoon oil in a pot. Sauté onions and garlic until translucent over medium heat.
3 Add tomatoes, chili powder and cumin and sauté briefly, then pour in the chicken stock. Cook for 30 minutes over medium heat.
4 Meanwhile, rinse mussels thoroughly, discarding any that remain open, then drain. Remove beards from mussels and rinse again. 
5 Heat remaining oil in another pot, add mussels and cook briefly. Pour in wine, cover and cook until mussels have opened, 3-4 minutes. Discard any mussels that do not open. 
6 Remove mussels with a skimmer from the pot, then strain cooking liquid through a sieve.
7 Rinse scallions, pat dry and cut into thin rings. Season yogurt with salt in a bowl and stir until smooth. 
8 Squeeze juice from lime. Crush taco shells in a freezer bag and add to tomato mixture in pot.
9 Cook taco shells in the soup for 4 minutes. Puree until smooth with an immersion blender and season with salt, pepper and 2 tablespoons lime juice.
10 Add mussels to the soup. Sprinkle witih scallions and serve immediately with yogurt. 


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