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Creamy Peruvian Tomato Soup in a red stoneware bowl garnished with potatoes and cheese.

Peruvian Tomato Soup

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Tamara Andersen
A fresh and creamy soup light enough to enjoy as a starter course even in summer... Creamy Tomato Bisque Peruvian-Style - at once familiar and exotic - will have you licking your bowl and asking for more!
5 from 2 votes

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soups and Stews
Cuisine Peruvian
Servings 6 servings
Calories 263 kcal

Equipment

Ingredients
  

  • 2.25 pounds ripe tomatoes - (about 10 romas), halved lengthwise
  • 2 yukon gold potatoes - peeled and quartered
  • 2 carrots - peeled and halved lengthwise
  • 1 sweet onion - peeled and quartered
  • 1 bulb garlic - sliced horizontally
  • olive oil
  • sea salt
  • ½ cup dry sherry
  • 3-4 cups broth/stock - (see notes)
  • 1 tablespoon ají amarillo paste - (see notes)
  • 2 cups fresh or frozen English peas
  • 1 cup half n half - (coconut creamer for dairy-free)

Garnishes

  • queso fresco - shaved, grated or crumbled
  • cilantro or flat leaf parsley - chopped
  • potato - fried crispy (see notes)

Instructions

  • Preheat oven to 425°. Arrange vegetables and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with sea salt. Roast until edges begin to caramelize. They don't have to be completely cooked.
  • Add caramelized vegetables to a Dutch oven. Pop the roasted garlic cloves out of their skins, and add to the vegetables. Add the dry sherry and 3 cups broth/stock, and bring to a boil. Reduce heat to a simmer. Simmer 10-15 minutes while you prep the garnishes. Vegetables should be very tender.
  • Using an immersion blender, puree until very smooth. I like to pour the puree through a strainer as it results in a very silky soup. This step is optional!
  • Add the puree back to the pot over medium heat. Add the peas and half n half, and cook about 5 minutes until everything is hot. DO NOT BOIL.
  • Ladle the soup into bowls. Garnish as desired. Enjoy!

Notes

Use good quality broth/stock of your preference. Obviously, use vegetable stock if you want a vegetarian soup. I use both homemade and good commercially prepared stock in this recipe.
Macronutrients are an approximation only. I entered Trader Joe's Coconut Creamer (not half n half) and did not include garnishes.

Nutrition

Calories: 263kcal | Carbohydrates: 39g | Protein: 8g | Fat: 3g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com