Mexican Roasted Garlic Soup
Warm and comforting with a bold, aromatic kick, Mexican Roasted Garlic Soup is a vibrant celebration of rich, roasted flavors and classic Mexican ingredients. This silky, golden soup begins with the mellow sweetness of oven-roasted garlic cloves, perfectly complemented by the smoky heat of jalapeño, earthy cumin, and fragrant oregano. Corn tortillas are simmered and blended into the broth for a naturally thick and velvety texture, while a touch of heavy cream adds luxurious richness. Finished with zesty lime juice, fresh cilantro, and optional crumbled queso fresco, this hearty soup is perfect for cozy dinners or serving as an elegant appetizer. With just 15 minutes of prep and customizable spice levels, it’s a must-have addition to your recipe collection. Don’t miss out on this flavorful, soul-warming dish!
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Recipe Information
Ingredients
- 2 whole garlic bulbs
- 3 tablespoons olive oil
- 1 medium-sized, chopped white onion
- 1 seeded and minced jalapeño pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups chicken or vegetable broth
- 2 cut into strips corn tortillas
- 0.5 cup heavy cream
- 1 tablespoon lime juice
- 1.5 teaspoons or to taste salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 0.25 cup, crumbled (optional) queso fresco
Instructions
Preheat the oven to 375°F (190°C).
Slice off the top 1/4 inch of each garlic bulb to expose the cloves. Drizzle 1 tablespoon of olive oil over the cut bulbs and wrap them tightly in aluminum foil.
Roast the garlic in the oven for 30 minutes, or until the cloves are soft and golden. Let them cool slightly, then squeeze the roasted cloves out of their skins into a small bowl.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced jalapeño, oregano, and cumin. Cook for an additional 1-2 minutes until fragrant.
Add the roasted garlic, chicken or vegetable broth, and tortilla strips to the pot. Stir well and bring to a simmer.
Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the tortillas to soften completely.
Using an immersion blender (or a regular blender in batches), carefully blend the soup until smooth and creamy.
Stir in the heavy cream, lime juice, salt, and black pepper. Taste and adjust seasonings if needed.
Serve the soup hot, garnished with chopped cilantro and crumbled queso fresco, if desired.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1648 mg | 72% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
