Southwest Cream of Tomato Soup
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Southwest Cream of Tomato Soup


  • 1/4 cup unsalted butter
  • 1/2 cup finely minced yellow onion
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (10.5 oz) can diced tomatoes with green chiles
  • 2 tablespoons freshly chopped cilantro
  • 1 teaspoon granulated sugar
  • 2 teaspoons dried cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon cayenne powder (more or less to taste)
  • 1 pint half-and-half
  • 1 cup sour cream, divided use
  • Garnish Sour cream, cilantro and tortilla strips


  1. In a large saucepan over medium-high heat, melt butter; sauté onions until tender, about 5 minutes. Sprinkle in flour and garlic; cook, stirring constantly, for one minute.Slowly add half-and-half, whisking until mixture is thickened and creamy.Reduce heat to medium, and add diced tomatoes, diced tomatoes with green chiles, and seasonings (cilantro through cayenne); bring to a simmer, stirring frequently.Remove from heat, and carefully blend soup using an immersion blender, or puree in blender until smooth.Stir in 1/3 cup of sour cream, and use remaining sour cream to garnish each serving.
  2. Yield: 6 (1cup) servings
  3. Prep Time: 20 minutes