A quick, plant-based, protein-packed tomato soup with fresh Mexican-inspired flavours! Delicious paired with grilled cheese.
Toppings (optional): halved cherry tomatoes, diced red onion, cilantro
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In large Multipurpose Pot, add tomatoes (including liquid), water, and seasoning. Cover; bring to a boil.
- Using the back of a wooden spoon, gently smash tomatoes. Drain and rinse beans; add to pot.
- Stir in coconut milk. Reduce heat and simmer, uncovered, 7–8 min to allow flavours to blend. Stir occasionally.
- Remove from heat. Using an immersion blender, purée.
- Taste: if it’s too acidic, add maple syrup, if desired.
- To serve, ladle into bowls and add toppings, if desired.
Whole peeled canned tomatoes are the best choice for this soup—they’re more reliable in terms of flavour and quality. In a pinch, swap with crushed or diced tomatoes, but make sure to taste and season the soup as needed.
Serve with half a grilled cheese sandwich made with 1 slice whole-grain bread and 2 tbsp cheese.
Per serving: Calories 300, Fat 8 g (Saturated 5 g, Trans 0 g), Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 45 g (Fibre 11 g, Sugars 8 g), Protein 15 g.
18 min
4 servings
$4.01/serving
Toppings (optional): halved cherry tomatoes, diced red onion, cilantro
18 min4 servings$4.01/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In large Multipurpose Pot, add tomatoes (including liquid), water, and seasoning. Cover; bring to a boil.
- Using the back of a wooden spoon, gently smash tomatoes. Drain and rinse beans; add to pot.
- Stir in coconut milk. Reduce heat and simmer, uncovered, 7–8 min to allow flavours to blend. Stir occasionally.
- Remove from heat. Using an immersion blender, purée.
- Taste: if it’s too acidic, add maple syrup, if desired.
- To serve, ladle into bowls and add toppings, if desired.
Whole peeled canned tomatoes are the best choice for this soup—they’re more reliable in terms of flavour and quality. In a pinch, swap with crushed or diced tomatoes, but make sure to taste and season the soup as needed.
Serve with half a grilled cheese sandwich made with 1 slice whole-grain bread and 2 tbsp cheese.
Per serving: Calories 300, Fat 8 g (Saturated 5 g, Trans 0 g), Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 45 g (Fibre 11 g, Sugars 8 g), Protein 15 g.
