Mexican tomato soup

by Manisha G

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 4


6 tomatoes; 3 finely chopped spring onions; 1 finely chopped capsicum; 3 tablespoons baked beans; 3 teaspoons sugar; 2 teaspoons chilli sauce; 2 teaspoons oil; salt to taste.

For the dumplings:

½ cup cottage cheese; 1 tablespoon plain flour; 1 tablespoon chopped coriander; 1 teaspoon chopped green chilies; salt to taste; oil for greasing.

For garnishing:

¼ cup grated cheese


  1. Place tomatoes in a shallow microwave safe dish. Microwave on HIGH for 2 minutes.
  2. Cool slightly, peel and puree in a liquidizer till smooth. Add 1 cup of water and keep aside.
  3. Combine the oil and onions in a microwave safe bowl and microwave on HIGH for 1 minute.
  4. Add the capsicum, mix well and microwave on HIGH for 1 more minute.
  5. Add the pureed tomato, baked beans, sugar, chili sauce and salt. Microwave on high for 3 minutes stirring once in between.

For the dumplings:

  1. Combine all the ingredients in a bowl and divide the mixture into 12 equal portions.
  2. Roll each portion into a ball and place on a greased shallow microwave safe bowl.
  3. Microwave on high for 2 minutes and keep aside.


How to proceed:

Add the dumplings to the soup and microwave on high for 1 minute. Serve hot garnished with grated cheese.


Nutritive values per serving:

Energy – 95 kcal

Protein – 0.2 gm

Cholesterol – 23.3 gm

Fat – 0.1 gm

Fibre – 0.2 gm

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