Sopa de Tomate - Tomato Soup

This is based on the recipe for the tomato soup once served at El Charro Mexican Restaurant in Tucson, AZ, hence the Spanish sopa de tomate title.


Tomato Soup with all the fixin's


  • 2 quarts chicken or beef stock
  • ½ Cup EVOO
  • ½ Cup flour
  • 28 Oz can of whole, peeled tomatoes
  • As many fresh tomatoes as you want, diced. I usually use two medium-sized or 4 to 6 Romas.
  • 6 Oz tomato paste
  • ½ Cup minced white onion
  • 1 Tsp salt
  • 1 Tsp Wright's Liquid Smoke
  • 2 Large cloves garlic, crushed
  • Fresh basil - eyeball how much you want
  • ¾ Cup sugar
  • 1/2 Tsp Baking Soda to prevent dairy from curdling
  • 12 Oz. heavy cream, half and half, or almond milk

Garnish Options

  • 4 hard-boiled eggs, chopped
  • Grilled cheese croutons (Make a grilled cheese sandwich and cut into squares)
  • 1 Cup chopped parsley
  • 1 cup crumbled totopos (tortilla chips) 


  1. In an 8-quart stockpot, bring the stock to a boil.
  2. Meanwhile, in a skillet, lightly brown the flour in oil over low heat. (See Making Roux.) Stir the browned flour carefully into the boiling stock. (Don't try to dilute the roux with hot broth before adding to stock - it curdles up. Just add the roux to the boiling stock slowly, it helps to stir with a whisk while adding the roux.)
  3. After cooking the mixture 10 minutes until slightly thickened, add all of the tomatoes and the juice from the can, onion, salt, garlic, Liquid Smoke, baking soda, tomato paste, cream to taste, (I usually use about 6 ounces instead of the 12 called for), and sugar. Using an immersible blender, puree to a smooth consistency
  4. Dice some basil and add it to the soup, slice some fine ribbons (chiffonade) to garnish bowl for serving 
  5. Set the soup aside 10 minutes to allow the flavors to blend. Stir and taste and adjust the seasonings. Garnish with your choice of toppings