Sopa de Tomates

El Charro Restaurant, Tucson, AZ
El Charro Restaurant, 311 Court Ave., Tucson AZ

This recipe is based on the one for the tomato soup that used to be served at El Charro Mexican Restaurant in Tucson, AZ, hence the Spanish sopa de tomates title. I don't know when they took it off the menu, but it had to have been within the last 5 years or so, as of 2018. I've done some minor editing of the recipe over the past couple of decades, so I've copied the original recipe down below at the bottom of the page. El Charro is the oldest Mexican restaurant in the United States, begun in 1922 and in continuous business ever since. It is still owned by the same family. The year 2022 was the 100th anniversary of the restaurant in Tucson.

The El Charro pictured here is the oldest one in existence, but its not the same building as the first El Charro. Even better, it was the original residence of the Flin family that moved to Tucson in the late 1800s and started El Charro Restaurant. It was built by Monica Flin's father in 1896. Monica was the founder of El Charro Restaurant in 1922. It's a true piece of history and delivers incredible food. If you find yourself in Tucson, head to 311 Court Avenue and enjoy some fine food! According to Gourmet Magazine, El Charro is one of the 21 most legendary restaurants in the country. I personally have no doubt about this.

From the El Charro Cookbook where this recipe comes from: On hot summer days, this soup can be transformed into gazpacho by adding chopped tomatoes, cucumbers, and bell peppers. Splash in some Worcestershire sauce and maybe a little Tabasco to taste. It can also be frozen in ice cube trays, then used in lieu of water-based ice for bloody Marys.

 

Ingredients

  • 2 quarts chicken or beef stock
  • ½ Cup EVOO
  • ½ Cup flour (I use masa, or corn flour - I think it gives a more traditional flavor)
  • 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. You could also use Rotel tomatoes mixed with green chilis.
  • 1 or 2 bell peppers, diced. You might want to add them after pureeing in step 4 below, or add them after you've got most of the tomatoes pureed and just give them a light grind.
  • Green chilis
  • 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
  • Juice from half or whole lime, you can grate some of the peel into the soup for even more flavor

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) 

Instructions

  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. 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, canned and fresh, tomato paste, onion, salt, liquid smoke, garlic, sugar, baking soda, lime juice and peel, and cream to taste, (I usually use 6 ounces (3/4 cup) instead of the 12 ounces called for).
  4. Let things simmer together for 10 or 15 minutes, then using an immersible blender, puree to a smooth consistency
  5. Set the soup aside for 10 minutes to allow the flavors to blend. Stir it up and taste it, then adjust the seasoning to your liking. Garnish with your choice of toppings
  6. Dice some basil and add it to the soup, slice some fine ribbons (chiffonade) to garnish the bowl for serving 

Original Recipe

INGREDIENTS

  • 1 Qt. water
  • 2 Cups beef stock
  • 2 Tbs oil
  • 2 Tbs flour
  • 1 ½ Cups canned tomato paste, mixed with 1 ½ cups water
  • ½ Cup minced white onion
  • 1 Tsp salt
  • 2 Cloves garlic, crushed
  • ¾ Cup sugar
  • 12 Oz. evaporated milk

GARNISH:

  • 4 hard boiled eggs, chopped
  • 1 Cup chopped parsley
  • 1 cup crumbled totopos (tortilla chips) - we also use croutons or crackers -- it's tomato soup, so anything goes.

INSTRUCTIONS

  1. In an 8-quart stockpot, bring water and stock to the boil.
  2. Meanwhile, in a skillet, lightly brown the flour in oil over low heat. Stir the browned flour into the boiling stock.
  3. After cooking the mixture 10 minutes until slightly thickened, add the tomato puree, onion, salt, garlic, and sugar. Add the evaporated milk.
  4. Set the soup aside for 10 minutes to allow the flavors to blend. Taste and adjust the seasonings. Garnish with chopped eggs, parsley, and totopos.