I am a soup lover. I eat soup with my lunch 5 to 6 days per week. I love that I can batch cook it over the weekend, divide it up into lunch-portioned containers, and have something nutritious waiting for me every day at lunch! Roasted tomato soup is easily one of my very favorites to make. And I tend to make it ALL. THE. TIME. It never seems to get old, but every once in a while I like to change a few ingredient components to bring a whole new flavor profile to the soup. I also think you can never go wrong with Mexican food. Who doesn’t love Mexican spice and flavor?? So, I thought I’d change up the traditional roasted tomato soup with a spicy Tex-Mex variety!
I’ve tried several different types of plum tomatoes in perfecting this recipe, and while these are a bit pricey, I just can’t find a tomato I like better than these marzano tomatoes. To me, they are TOTALLY worth the price tag. You also can’t skimp on the roasting time. Cut these babies in half and line them up, without overlapping, onto parchment paper. Drizzle with some oil (olive or avocado) & sprinkle with salt and pepper. They aren’t ready until you see a slight browning of the tomatoes.
Another question I get often is what type of coconut milk I use, light or full fat. The answer is ALWAYS full fat variety! I used to fear the fat…I mean, I DID grow up in the fat-free generation! LOL But now I realize all the awesome, satiating benefits of using fat, the good kind of fat, in my recipes.
Also, I have made plenty of homemade taco seasoning recipes over the years. There are PLENTY out there that are Whole 30 approved and could be easily adapted to this recipe to make it compliant. I must admit though, once I found this little gem in my grocery store, the lazy girl inside of me screamed, “Take that baby home!” McCormick Organic Taco Seasoning Mix DOES have a very small amount of cane sugar added to it (one of the last ingredients) with everything else being a variety of spices! I go through spurts of making ERYTHING’ homemade and then trying to find hacks that’ll help lessen my time in the kitchen!
Everyone in the family has devoured this soup…even my pickiest child. Of course, they like to crumble corn chips on their bowls. But mama feels quite satisfied with chopped up avocado and a few sprigs of fresh cilantro over the top!
- * 50-60 oz. plum tomatoes, halved (I prefer Marzano tomatoes)
- * 1 pound grass fed ground beef
- * 3 cups bone broth or chicken broth
- * 1 cup coconut milk (I use full fat version)
- * 1 medium onion, quartered
- * 6-8 fresh garlic cloves
- * 1/4 cup fresh cilantro, chopped
- * Olive or avocado oil
- * McCormick's Organic Taco seasoning packet (or your homemade version)
- * Avocado, diced for topping
- * Fresh Cilantro, grab a pinch or two for topping
- Preheat oven to 400.
- Cut tomatoes in half, or quarters if extra thick and cover baking sheet with parchment paper.
- Line the sliced tomatoes on the parchment paper and drizzle with oil, salt and pepper.
- Add the remaining tomatoes, garlic and onion to a 2nd tray and drizzle with oil, salt and pepper.
- Put the veggies in the oven.
- The onion and garlic can come out of the oven after 30 minutes.
- Return tray to oven if there are tomatoes on it still.
- The tomatoes take approximately 1 hour and 30 minutes to cook. (Each oven is different, so check keep checking around those times.)
- While veggies are cooking, cook the ground beef on a skillet. When done, strain meat.
- Now add the first 7 ingredients into a large pot or bowl (except the ground beef).
- Use an immersion blender to blend until desired texture.
- Add cooked ground beef to pot.
- Add 1-2 packets of McCormick's Organic Taco seasoning packet (depending on level of spiciness you prefer) Or to make this Whole 30 approved, add a homemade seasoning blend.
- Mix everything together.
- Serve with chopped avocado and some fresh cilantro as well!