Super easy 20-minute Vegan Mexican Tomato soup. This whole food plant based dinner is oil and gluten free, healthy, and budget friendly. One serving contains 140 calories and you can add toppings like avocado, corn, and cilantro.
All ingredients of the Mexican tomato soup are very simple and easy to get at any grocery store. I blended a can of white beans into the soup to add a source of plant based protein. You won’t taste the beans at all, but you will enjoy their health benefits! For more protein and added calories try adding some cooked quinoa.
The soup is made with tomatoes and a bell pepper which adds lots of vitamin C to the meal. This Mexican tomato soup makes a great vegan weight loss meal and is especially delicious during winter time.
Nutrition of the Mexican Tomato Soup
One serving of this Mexican Tomato Soup contains 140 calories. The vegan soup is high in vitamin C, iron, magnesium, and zinc. If you add one half of an avocado and 0.5 cups corn, you’ll eat 300 calories, 13 g fiber, 12 g fat, 44 g carbs, and 12 g protein.
You can also double up on the serving size to increase caloric intake.
Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 0.7gCarbohydrates: 27gFiber: 6.7gProtein: 8.6g