Mexican Tomato Soup

This post is sponsored by Fiesta Brand Seasonings.

When I think of super comforting soups, one that always comes to mind is the classic tomato soup.  Growing up, a bowl of tomato soup with grilled cheese was a favorite comfort food meal!  Well, I’ve put a south of the border spin on the classic with Mexican Tomato Soup!  I love a soup that I can load up with toppings and this spicy, flavorful tomato soup is a DREAM!  The topping options are endless, which makes it the perfect customizable family meal!

Mexican Tomato Soup with Toppings - Low Carb, Gluten Free

After months of battling sweltering hot weather…I have soup on the brain!  The weather combination of cool weather and rain was all it took to put me in soup mode!  It’s not a huge secret but soup is one of my favorite things to cook.  It’s so simple, usually all done in one pot and it’s food that just speaks to the soul.  It’s comforting, warm, soothing, relaxing, homey and delish!  It’s all those yummy ingredients working together, flavors deepening and mingling, that make a pot of soup magical!

Last week, potato soup was my obsession and now it’s tomato!  While there are some soups that you need to let simmer for hours on the stove to get a great depth of flavor…tomato soup is quick and easy!  This Mexican Tomato Soup comes together in literally a few seconds!  This soup could not be easier…dare I say it’s fool proof!

Bowl of Mexican Tomato Soup - Low Carb, Gluten Free

The key to this soup is using great, vine ripened tomatoes!  Home grown?  Bonus points!  Great quality produce and ingredients are so important in this super simple soup!  The veggies are roasted in the oven to caramelize and soften and then blended with spices and seasonings to create a flavor packed, healthy soup that the whole family will love!  Fresh quality spices are also important in a  soup like this…as you know, I love Fiesta Brand seasonings.  You can find them here!  They are great quality, super fresh and have no added ingredients which is fantastic for a low carb or keto lifestyle!

Mexican Tomato Soup with Spices

Now let me just say this…all veggies have carbs and tomatoes are higher in carbs than other veggies, like leafy greens or broccoli.  Adjust your serving to your specific needs!   This recipe makes about 4 cups of soup so you can have a bowl loaded with chicken and all of the toppings or have a small cup with a salad!  Still only 5g of net carbs per cup!

Mexican Tomato Soup is warm, spicy and packed with great Mexican spices!  For me, the fun is all in the toppings and the options are endless!  We use shredded cabbage, pulled, roasted chicken, queso fresco, avocado, sour cream and chopped cilantro to take this comforting bowl of goodness straight over the top!   Vegetarian, vegan, dairy free? Use the toppings to make it your own!

Bowl of Mexican Tomato Soup - Gluten Free & low Carb

Great for game day or entertaining….make the soup in batches, keep in warm in the crockpot and create a topping bar!

Bowl of Mexican Tomato Soup - Gluten Free & low Carb
Print Recipe
5 from 1 vote

Mexican Tomato Soup

Mexican Tomato Soup is warm, spicy and packed with great Mexican spices!  The fun is in the toppings and the options are endless!   Add shredded cabbage, shredded chicken, queso fresco, avocado, sour cream and chopped cilantro to take this comforting bowl of goodness straight over the top! 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Keyword: appetizer, blender, easy, gluten free, low carb, meal prep, soup, tomato
Servings: 4
Calories: 69kcal


  • 4 medium vine ripened tomatoes
  • 1 stalk celery peeled or strings removed
  • ¼ medium red onion
  • ¼ red, yellow or orange bell pepper
  • 1 fresh jalapeno, halved, deveined and seeded
  • ½ tsp. granulated garlic
  • ¼ tsp. cumin
  • ¼ tsp. chili powder
  • ¼ tsp. paprika
  • 1 cup chicken broth (for vegan or vegetarian use Vegetable broth or stock)
  • 1 ½ tsp. salt
  • 2 tsp fresh lime juice
  • 1 Tbsp. olive oil (additional for drizzling veggies)

Topping Ideas

  • Shredded Cabbage
  • Shredded Chicken
  • Queso Fresco
  • Diced Avocado
  • Thinly sliced radishes
  • Sour Cream
  • Sliced Green Onion
  • Chopped Cilantro


  • Preheat oven to 400 degrees and line a sheet pan with parchment. Place tomatoes, celery, onion, bell pepper and jalapeno on the sheet pan drizzle with olive oil and roast in the oven for 20-25 minutes, until skins begin to char and split. 
  • Place all the veggies in a blender. Just a note...if you are worried about the soup being too spicy, add only 1/4 to 1/2 of the jalapeno to begin.  You can always add more to increase the heat!  Add the granulated garlic and next 7  ingredients. For a smooth soup, blend on high for 5-10 seconds. You can also use an immersion blender to puree the soup. Place all ingredients in a large bowl or sauce pan and blend till desired consistency…this will make a soup with a little more texture. Top with desired toppings and enjoy!


Nutrition Facts to not include toppings, these will have to be tracked/added in addition to the soup.
This recipe yields about 4 cups so 1 cup per serving.


Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 952mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Calcium: 23mg | Iron: 0.8mg

Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.

Tried this recipe?Take a photo, post and mention @texasgranolagirl or tag #texasgranolagirl!

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