Tomato Soup with Queso Fresco


  • 2 cups chicken or vegetable broth
  • 1 ½ cups chopped onions
  • 1 cup chopped celery
  • 1 Tbsp tomato paste
  • 6 cloves of garlic, minced
  • 2 pounds chopped tomatoes
  • 1 Tbsp salt
  • ½ tsp black pepper
  • 1 16oz. Tropical Crema Mexicana
  • 1 12oz package of Tropical Queso Fresco Mexicano


  1. Add the chicken or vegetable broth, onions, celery, tomato paste, garlic, and tomatoes to a large soup pot. Bring these ingredients to a boil and then bring the temperature down, allowing them to simmer for 40 minutes.
  2. Once the mixture is cool, pour it into a blender. (Do this in batches if necessary). Pour all of your blended mixture through a strainer to make sure you remove any remaining skin and seeds.
  3. Pour your mixture back into the pot and mix in the salt and pepper.
  4. Serve your soup with a dollop of Crema Mexicana (1 Tbsp) and sprinkle 1 Tbsp of crumbled Queso Fresco on top.

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