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Macaroni and Cheese Bechamel Sauce

By 2 Comments

Voted best Mac and Cheese in Boulder, this homemade Macaroni and Cheese Bechamel Sauce can take credit for the award. Rich, creamy and downright mind blowing. If you want to make heads turn this potluck this season, this is the mac and cheese recipe you’ve been looking for. The rich, velvety creamy mac and cheese with its crunchy topping is the ultimate comfort food.

And if you’re looking for another unique mac and cheese recipe, don’t miss my recipe for Hatch Chile Macaroni and Cheese. It’s a great way to add some excitement to your next Mexican meal.

Macaroni Bechamel

What Is Bechamel Sauce?

Bechamel is a white sauce using milk and white roux. Chef Auguste Escoffier, a great mentor of French cuisine, codified and tried to simplify the idea of sauce making by identifying most sauces as derivatives of Five Mother Sauces. Bechamel is one of those. Source: Culinary School.

Let’s take that classic French Bechamel and turn it into a rich creamy macaroni and cheese bechamel sauce with layers of flavor that will turn your world upside down.

So What Makes this Macaroni and Cheese Bechamel Sauce so Special?

Please Note: this isn’t one of those super easy stove-top mac and cheese Recipes, like my recipe for Stove Top White Cheddar Mac and Cheese. This is a recipe where layers of flavors are built to make a Macaroni and Cheese Bechamel Sauce that is truly an impressive special occasion sauce.

  • This is an award winning macaroni and cheese recipe from a gastro pub in Boulder, Colorado.
  • Taking the time to learn how to make a proper Bechamel sauce is not only rewarding but actually pretty easy. You’ll feel like a professional chef once you’re done.
  • Using grated nutmeg from a real nutmeg seed with change your outlook on nutmeg completely. The seed contains more oils which are responsible for the intense and more natural nutmeg flavor.
  • Topped with a crunch of Panko bread crumbs brings a crispy golden brown texture experience to this creamy casserole, making it simply indescribable.
  • Once the sauce is made, the cheese and the cooked macaroni are added in, then into a casserole dish to oven bake. This method allows the flavors to deepen.

This recipe comes from the now shuttered West Flanders Gastro Pub in Boulder, CO. They closed the doors August, 2022. While it served a lineup of popular pub food, its focus was on Belgian style beers. Mac and cheese was a featured specialty serving clever combos like Broccoli and Mushroom Mac and Cheese and Cheeseburger Mac and Cheese.

Thanks to Jessica at First Bite Boulder, for providing me with its famous Bechamel Macaroni and Cheese Sauce Recipe. Now you can make this award winning mac and cheese at home.

Ingredients To Make Bechamel Sauce For Macaroni and Cheese:

Ingredients to make Bechamel Sauce.
  • Whole Milk and Heavy Cream
  • Flour and Butter will be used to make the roux.
  • Bay Leaf will add a layer of warming flavor reminiscent of pine.
  • Brandy: One of the secret ingredients to the flavor. Brandy adds a subtle fruity and sweet note, along with a hint of oak from being barrel aged.
  • Neutral Oil, such as Canola Oil or Vegetable Oil
  • Nutmeg Seed: I can’t imagine making any white sauce without some fresh grated nutmeg. It adds a warm subtle spice and keeps the sauce from being bland. Please use fresh nutmeg seed. The flavor profile is much different than ground nutmeg from the spice aisle.

Ingredients For The Mac and Cheese:

Ingredients to make macaroni Bechamel.
  • Cheddar Cheese and Parmesan Cheese.
  • Chicken Broth
  • Panko Bread Crumbs: For a crunchy topping
  • Macaroni
  • Butter

Ingredient Substitutions:

  • Cheese: This recipe calls for both cheddar cheese and Parmesan cheese. Switch out the cheddar for any type of good melting cheese. White cheddar, sharp cheddar cheese, Monterey Jack or Muenster would work well. I wouldn’t substitute anything out for the Parmesan. Parmesan brings a special earthy flavor to this macaroni and cheese and also contributes to the crunchiness and saltiness of the Panko topping.
  • Broth: Substitute vegetable broth for chicken broth. I do not recommend substituting beef broth, as this is a “white based” mac and cheese recipe.
  • Macaroni: Have fun with the shapes for this recipe. Elbow macaroni is a classic shape for macaroni and cheese, but Cavatappi and shell macaroni are good choices.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions:

Making roux for macaroni bachamel sauce.
Sauteeing chopped onion in a fry pan.
  1. Step 1: Make The Roux: Melt butter in a small sauce pan over medium heat. Once melted, whisk in the flour. Stir constantly until blended and the color turns blond. This will only take 2 – 3 minutes. Remove from heat.
  2. Step 2: Heat a medium-sized saucepan over medium high heat. Add oil. When oil is hot, add the chopped onions and cook until just translucent. Deglaze the onions with the brandy, stirring. Cook off the brandy until you do not smell raw alcohol any longer.
Spices on cheese cloth to make sachet.
Spice sachet to season bachamel sauce.
  1. Step 3: Using a square of cheesecloth place the bay leaf, thyme and peppercorns in the middle.
  2. Step 4: Pull up the edges and and make a satchel tying the top with twine.
Making bachamel sauce in a large fry pan.
Bechamel sauce for macaroni bechamel.
  1. Step 5: Add heavy cream, whole milk, salt, black pepper, ground nutmeg, and the herb satchel to the sauce pot and bring to a boil. After it boils, turn the cream mixture down to medium low and cook at a simmer for ten minutes, stirring often so it doesn’t scorch on the bottom of the pan.
  2. Step 6: Slowly whisk in the roux and stir until well blended. Continue to cook on a slow boil for another five minutes, or until the béchamel is smooth in texture and thickened.
Thickening bechamel Sauce in a Dutch Oven.
Adding cheese to bechamel sauce.
  1. Step 7: Remove the sauce from the heat, remove the spice satchel and using an emersion blender, blend the sauce until smooth.
  2. Step 8: Cook the two cups of dried macaroni according to package instructions. Save out ½ cup of pasta water before draining. Add the cooked macaroni to the Bechamel sauce. Add the chicken stock, half of the Parmesan cheese and the shredded cheddar. Stir until noodles are blended with the sauce and nice and shiny. Taste and add more salt if needed.
Bechamel mac and cheese in a casserole dish ready to bake.
  1. Step 9: Spray a casserole dish with non-stick spray. Turn the macaroni mixture into the casserole pan and using the back of a spatula, spread the macaroni level.
Making a panko gratin for Bechamel Mac and Cheese.
  1. Step 10: In a medium fry pan, melt butter. Once the butter is melted add the panko bread crumbs and stir until just starting to turn a golden brown.
Macaroni Bechamel in casserole dish.
  1. Step 11: To make Mac and cheese with panko topping. Sprinkle the toasted panko bread crumbs and remaining Parmesan cheese over the mac and cheese casserole. Bake 350 degrees for 20 – 30 minutes.

Tips for Success:

  • Make sure you cook the macaroni al dente. Remember, the macaroni will spend some time baking in the oven. Cooking al dente will insure that the baked macaroni doesn’t become overcooked and mushy after baking.
  • Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
  • Using room temperature milk and cream will make this Bechamel sauce for mac and cheese blend easier and quicker.

Frequently Asked Questions:

Why Do I Need to Make a Roux for Mac and Cheese Sauce?

A roux is basically a way to thicken a sauce. Fat and flour come together in order to make a thickening agent, then its cooked to activate it. Why do you need it? It simply kicks up the creamy and luscious element to this recipe.

Can I Make this Ahead of Time?

Yes. Keep in mind that once pasta sits in a cheese sauce, it will continue to absorb some of the liquid, potentially drying out after stored in the refrigerator. Wait to sprinkle the Panko and Parmesan until ready to bake. Store the mac and cheese well covered in the refrigerator. Preheat oven, add a little more milk or cream to the top of the casserole and using a spatula, move the pasta around so the liquid will seep down inside. Sprinkle on the cheese and Panko and bake per instructions.

Variations:

You can also experiment with different types of cheese to add extra flavor, or you can add chopped bacon or ham for a more substantial dish. If you’re feeling particularly indulgent, you can even add truffle oil for a luxurious twist.

Storing Mac and Cheese:

  • Any leftovers need to be refrigerated and covered tightly. This mac and cheese will keep for up to 4 – 5 days. To reheat, add a little more milk or cream to the top of the casserole and using a spatula, move the pasta around so the milk will seep in.
  • I like the microwave for reheating pasta and the 50% power feature is your best friend when it comes to gently reheating sauce dishes like this. Cover partially with plastic wrap and cook in 30 second increments, gently stirring after each 30 seconds.

In Conclusion:

Macaroni Bechamel is a versatile dish that can be enjoyed on its own, or as a side dish with any main course protein. Try it with grilled chicken, it’s great with flank steak and even this fancy sauced pasta would be a great compliment to the humble burger.

And if you love pasta as much as we do, don’t miss my Pasta Category. You’ll finds lots of creamy cheesy side dishes as well as some main course pasta recipes like this one for Fettuccine Mio Amore. And don’t miss the most popular pasta recipe on my site for Smoked Mozzarella Penne Pasta Salad (Whole Foods Recipe).

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni Bechamel
Print Recipe
5 from 1 vote

Bechamel Mac and Cheese Sauce

Voted best Mac and Cheese in Boulder, this Macaroni Bechamel is rich, creamy and downright mind blowing.
Prep Time45 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 649kcal
Author: Lea Ann Brown

Ingredients

  • For The Roux
  • ¼ Cup Unsalted Butter
  • ¼ Cup Flour
  • For The Bechamel
  • ¼ Cup Canola Oil
  • ½ Cup Sweet Onion chopped
  • ¼ Cup Brandy
  • 1 ½ Cups Whole Milk
  • ½ Cup Heavy Cream
  • ¼ teaspoon ground nutmeg from a whole nutmeg seed
  • ½ teaspoon garlic grated
  • ½ teaspoon Kosher salt
  • ½ teaspoon pepper
  • The roux from above
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • To Finish The Mac and Cheese
  • 2 Cups Dried Elbow Macaroni cooked according to package instructions
  • ¾ Cup Chicken Stock
  • ¼ teaspoon Kosher Salt
  • ½ Cup Parmesan Cheese grated, divided
  • 1 Cup Cheddar Cheese shredded
  • ½ cup Panko Bread Crumbs
  • 4 Tablespoons butter

Instructions

  • Make The Roux: Melt butter in a small sauce pan over medium heat. After the butter is melted, whisk in the flour. Stir constantly until blended and the color turns blond. This will only take 2 – 3 minutes. Remove from heat.
  • For The Bechamel Sauce: Using a square of cheesecloth place the bay leaf, thyme and peppercorns in the middle. Pull up the edges and and make a satchel tying the top with twine.
  • Heat a medium-sized saucepan over medium high heat. Add oil. When oil is hot, add the chopped onions and cook until just translucent.
  • Deglaze the onions with the brandy, stirring. Cook off the brandy until you do not smell raw alcohol any longer.
  • Add heavy cream, whole milk, salt, black pepper, ground nutmeg, and the herb sachet to the onions and bring to a boil.
  • After it boils, turn the cream mixture down to medium low and cook at a simmer for 10 minutes, stirring often so it doesn't scorch on the bottom of the pan.
  • Slowly whisk in the roux and stir with a whisk until blended. After the roux is blended, continue to cook on low for another 5 minutes, or until the sauce is thickened.
  • Remove the sauce from the heat, remove the spice satchel and using an emersion blender, blend until smooth.
  • To Finish The Mac and Cheese: Cook the two cups of dried macaroni according to package instructions. Save out ½ cup of pasta water before draining.
  • Add the cooked macaroni to the bechamel sauce. Add the chicken stock, half of the Parmesan cheese and the grated cheddar cheese. Stir until noodles are blended with the sauce and nice and shiny. Add in a little of the pasta water if the mixture seems dry. Taste and add more salt if needed.
  • In a medium fry pan, melt butter. Once the butter is melted add the panko bread crumbs and stir until just starting to turn a golden brown.
  • Spray a 1 ½ quart or 2 quart casserole dish with non-stick spray. Turn the macaroni mixture into the casserole pan. Top with the golden brown panko crumbs and the remaining shredded Parmesan cheese.
  • Bake 350 degrees for 20 – 30 minutes or until casserole is bubbly.

Notes

  • Make sure you cook the macaroni al dente. Remember, the macaroni will spend some time baking in the oven. Cooking al dente before baking will insure that the pasta doesn’t become overcooked and mushy after baked.
  • Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
  • Using room temperature milk and cream will make the bechamel sauce blend easier and quicker.
  • Save some pasta water from the cooked pasta to moisten left over mac and cheese when reheating.
 

Nutrition

Calories: 649kcal | Carbohydrates: 49g | Protein: 18g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 720mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1003IU | Vitamin C: 1mg | Calcium: 351mg | Iron: 1mg

Bechamel Sauce for Macaroni and Cheese … It’s What’s for Mac and Cheese

Huevos a la Mexicana

By 18 Comments

Mexican scrambled eggs, also known as huevos a la mexicana, are a classic and super easy breakfast recipe that is perfect for a quick weekday morning or a lazy weekend brunch.

Check out my recipe for Egg Bites with Cottage Cheese. With Southwestern ingredients, this is a very popular choice.

Mexican scrambled eggs with sliced avocado.

This dish is a favorite in Mexican cuisine and is loved for its simple yet flavorful ingredients and its versatility. This is one of our go-to favorite Mexican eggs recipes, when I’m craving Mexican for breakfast. And a much easier fix than classic Mexican breakfast, Huevos Rancheros.

It’s a quick Mexican eggs dish made a la Mexicana with tomatoes, onions and jalapeno pepper.

I often make Mexican eggs for dinner. Served with a warmed flour tortilla, it’s quick and comforting meal.

Many recipes call for water or milk, and for scrambled eggs, I’ve turned to one of my favorite Mexican condiments, Mexican Crema. A creamy and slightly tangy condiment, very similar to sour cream, except richer and thicker. It adds a bit of tangy edge to the overall flavor.

With all that said, let’s make some Huevos a la Mexicana.

Ingredients You’ll Need For Mexican Eggs

Ingredients to make Mexican Scrambled Eggs.
  • Four large eggs.
  • Fresh Jalapeno pepper
  • Diced sweet onion
  • Chopped fresh tomato
  • Garlic powder
  • Butter
  • Mexican Crema
  • Cotija Cheese

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredients Substitutions

  • Jalapeno Pepper. I like to use fresh jalapeno pepper for Mexican scrambled eggs, but you can also use canned chopped chile peppers. Pat them dry a bit before adding to the eggs. Add some zest and use chopped pickled jalapenos. Serrano chile peppers are also a good substitute.
  • Onion: I pretty much use sweet onions exclusively. Substitute yellow onions, or for a stronger flavor, try red onion here.
  • Garlic Powder: Substitute one clove fresh garlic, fine minced.
  • Butter: Culinary school pounded into my head that the only way to cook eggs was in butter. Substitute a neutral oil such as vegetable oil if you’d like.
  • Mexican Crema: Substitute American sour cream, cream, half and half or milk.
  • Cheese: I highly recommend using Cotija or Feta cheese. Melting cheeses, like shredded cheddar or Muenster, will take extra cooking time for the cheese to melt over the eggs. Which means that extra time may compromise the texture of the eggs. Cotija is not a melting cheese, but a Mexican crumbling cheese. It will add a lovely salty texture to the eggs.

Step by Step Instructions, It’s Easy

Eggs in a bowl with a whisk to make scrambled eggs.
Whisking eggs to make scrambled eggs.
  • Step 1: Break the eggs into a medium sized bowl. Add the Mexican crema and garlic powder.
  • Step 2: Using a whisk, vigorously whip the eggs until bubbles form, to incorporate air into the eggs. The Mexican Crema will not completely blend with the eggs, and that’s ok.
Cooking vegetables to make Mexican Scrambled Eggs.
Cooking Mexican Scrambled Eggs in a Non-stick skillet.
  • Step 3: Embrace the non-stick skillet. Melt the butter in the skillet over medium low heat. Add the onion and Jalapeno pepper and cook until soft, about
  • Add the eggs. Let them sit for about minute then start slowly moving the eggs around with a spatula, until the eggs set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet. Serve immediately.

Frequently Asked Questions

Can I Use Any Type Of Cheese?

If you want your scrambled eggs smothered in cheese, use only a good quality melting cheese. And undercook the eggs slightly to allow time for the cheese to melt so as not to overcook the eggs. Use shredded cheddar, or Monterey Jack. Better yet, try Muenster cheese. Muenster is a wonderfully soft cheese that melts easily. Use a lid to briefly melt the cheese over the eggs. With that said, I like to stick with Cotija crumbling cheese. No melting necessary and it adds a salty depth of flavor.

Can I Make Scrambled Eggs Ahead Of Time?

No. Scrambled eggs are a delicate proposition. Serve them immediately to avoid drying out.

Tips For Cooking Creamy Scrambled Eggs

I’m of the opinion that most people overcook scrambled eggs. And, yes that includes restaurants.

In a perfect world, scrambled eggs should be a creamy fluffy experience. Here are some easy tips:

  • Whisking the eggs vigorously to incorporate air to produce fluffy scrambled eggs.
  • Just as important is to remove them from the heat before they’re all the way cooked. They should still look wet at the time you do this.
  • Once they’re off the heat, then comes the time to break them into large curds.

Warmed flour tortillas or corn chips are a traditional side dish for Mexican Scrambled Eggs in our house. And blue corn chipe are especially nice to compliment the yellow eggs. A sprinkling of chopped cilantro is always welcome alongside sliced avocado.

We always top huevos a la mexicana with a dollop of Homeade Restaurant Style Salsa or Mango Pico de Gallo. And a side of Instant Pot Refried Beans or Cast Iron Skillet Potatoes are a good choice here.

How To Make a Jalapeno Pepper Less Spicy

If jalapeno peppers are simply too hot and spicy for your taste, you can fix that. All of that heat lies within the seeds and the veins. Here’s how to de-flame that pepper.

easy way to deseed a jalapeno
easy way to deseed and devein a jalapeno
  • Step 1: Slice off the head of the jalapeno pepper at the stem.
  • Step 2: Select a spoon from your silverware drawer that has a narrow handle.
how to easily deseed a jalapeno
easy way to deseed a jalapeno
  • Step 3: Insert the handle of the spoon into the cavity of the jalapeno pepper along side those seeds and against the outer wall of pepper.
  • Step 4: Using some pretty good pressure, scrape along the skin, in a circular motion around the seed pod. Pull the spoon handle out, voila…with it comes the seeds, veins and most of the heat….e-a-s-y.  And no Hazmat gear required.

Recipe For Huevos a la Mexicana

Mexican scrambled eggs with avocado.

I hope you give Huevos a la Mexicana (Mexican Scrambled Eggs) a try. It will definitely bring a bit of a fiesta to your morning breakfast routine.

And if you love breakfast foods as much as we do, check out my Breakfast Category, you’ll find lots of eye opening recipes, including the most popular on my site for this article on Corn Tortilla Quesadillas. It’s crazy delish.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican scrambled eggs with sliced avocado.
Print Recipe
5 from 4 votes

Huevos a la Mexicana

Mexican Scrambled Eggs, south of the border ingredients for an easy classic Mexican style breakfast.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast Recipes
Cuisine: Southwest
Diet: Gluten Free
Servings: 2
Calories: 182kcal
Author: Lea Ann Brown

Ingredients

  • 4 eggs
  • 2 teaspoons Mexican crema or sour cream
  • 1 teaspoon Garlic powder
  • 2 Tablespoons butter
  • 1 small jalapeno seeds and veins removed, diced
  • 1 small plum tomato or 5 – 6 Cherub plum tomatoes, diced
  • 2 tablespoons sweet onion diced
  • ½ teaspoon salt optional
  • ¼ teaspoon pepper
  • garnish with cilantro and a pinch of red chile powder

Instructions

  • In a cup or small bowl, whisk together the eggs, garlic powder and Mexican Crema.
  • Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute.
  • Pour in the eggs and let them sit for a minute. Using a spatula start to slowly move the eggs around until the eggs are set. Season with salt and pepper.
  • Remove the eggs to a plate when they are set, but still moist. Sprinkle with Cotija cheese and cilantro.

Notes

Scrambled Eggs Tips For Success
  • Whisking the eggs vigorously to incorporate air will produce fluffy scrambled eggs.
  • Just as important is to remove them from the heat before they’re all the way cooked. They should still look wet at the time you do this.
  • Once they’re off the heat, then comes the time to break them into large curds.
 
Sprinkle plated Mexican scrambled eggs with a pinch of New Mexico Red Chile Powder for an extra blast of heat. Paprika will also work well here.

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg

Huevos a la Mexicana (Mexican Scrambled Eggs) …It’s what’s for Breakfast.

Scrambled Eggs On Texas Toast

By 28 Comments

If you’re looking for breakfast ideas with eggs and toast, consider scrambled eggs on Texas Toast. Topped with guacamole and plenty of melted cheddar cheese and garnished with pico-de-gallo you’ve got an easy Southwestern breakfast that’s irresistible with flavor and texture.

Scrambled egg sandwich topped with guacamole and pico de gallo.

What You Can Expect From This Recipe

Not only is scrambled eggs on toast totally delicious, but it’s also a nutritious way to start your day. Eggs are a great source of protein, which will help keep you full and satisfied until your next meal. They are also rich in vitamins and minerals, including vitamin D, vitamin B-12 and iron. Source: Get Cracking.

And of course we all know that avocados are heart healthy, nutrient dense super food. Source: California Avocados.

With that said, let’s get to the fun part. There are so many irresistible pieces to using Texas Toast topped with scrambled eggs.

Once toasted, the thickness of Texas toast allows for a delicious toasty exterior, and a soft spongy white bread center. It’s basically a culinary delicacy in my books.

Topped with creamy scrambled eggs, the element we’re all after, which are simply seasoned with garlic powder and a sprinkle of salt.

Next up is everyone’s favorite, a scoop of guacamole.

The oven broiler becomes our friend to finish the sandwich by melting a generous amount of cheddar cheese. Who can resist warm melted cheese?

Finish with chopped tomatoes, or go bold with pico de gallo. I highly recommend the latter and you’re ready to grab that fork and dig in.

This is an easy breakfast recipe with such fresh and rewarding flavors and textures. A Texas toast breakfast sandwich that you’ll want to make over and over.

This is a Colorado inspired recipe is adapted from a recipe from the Mariposa Lodge Bed and Breakfast, in Steamboat Springs, CO,. This scrambled egg sandwich recipe is featured in the cookbook Tasting Colorado.

Ingredients You’ll Need

Ingredients to make a scrambled egg sandwich.
  • Eggs: 5 large eggs.
  • Cheddar Cheese, shredded
  • Cilantro, for garnish
  • Pico de Gallo
  • Texas Toast
  • Butter
  • Guacamole
  • Sour Cream
  • Garlic Powder

Variations, Ingredient Swaps

  • Don’t want to take the time to make Molcajete Guacamole? Simply take a ripe avocado and smash it with a fork. Seasoned with salt and pepper and a pinch of Red Chile Powder will give you a great base for this sandwich.
  • Switch out the Texas Toast for a Pan Fried Biscuit. Which in itself is a super easy sandwich base to prepare.
  • Toasted English Muffins or croissants are always a treat to make an egg sandwich.
  • Substituting chopped cherry tomatoes for Pico de Gallo will also save time.
  • Cheese: There are many choices for a good melting cheese to substitute for the cheddar. Try Muenster, Monterey Jack or Pepper Jack.
  • Sour Cream: I like to use sour cream as a creamy additive to make scrambled eggs. Substitute milk or cream. Or, omit the dairy all together.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions

The key to making scrambled eggs on toast is keeping the bread pliable enough so it’s easy to cut with a knife and for. And those soft scrambled eggs don’t slide off the toast when you cut into it. The thickness of Texas toast end up with a crispy exterior and a nice and soft interior. Keeping those eggs nice and cozy and spill free.

Eggs in a bowl with a whisk to make scrambled eggs.
Whisking eggs to make scrambled eggs.
  1. Make The Scrambled Eggs: Step 1: Break the eggs into a medium bowl. Add the sour cream, salt and garlic powder.
  2. Step 2: Using a whisk, blend the eggs and the sour cream until small bubbles appear in the eggs. The sour cream will not completely blend smooth with the eggs. You’ll see small pieces of sour cream, not to worry.
Making Scrambled Eggs In A Non-stick Skillet.
Spreading guacamole on toasted Texas Toast.
  1. Step 3: Embrace the non-stick skillet. Melt butter in a non-stick skillet. Add the eggs, stirring frequently, until eggs are set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet.
  2. Step 4: In the meantime, toast the Texas toast in your toaster. Spread the Guacamole (if using) or smashed avocado over the warm toast.
Adding eggs to a scrambled egg sandwich.
Adding grated cheese to a scrambled egg sandwich.
  1. Step 5: Divide the scrambled eggs evenly over the Texas Toast.
  2. Step 6: Add a generous handful of grated cheese.
  3. Step 7: Place the sandwiches under your oven broiler for just a few seconds. Just long enough to melt the cheese. Watch them closely, as the broiler can most certainly burn things quickly. Serve immediately.

Frequently Asked Questions

Do You Have To Use Milk In Scrambled Eggs?

No, you can make scrambled eggs without adding any additional ingredients. Milk, or in my case I like to use Sour Cream, simply makes them a little heavier and creamier. You can also use water. Adding a couple of tablespoon of water will make fluffy scrambled eggs.

Should Scrambled Eggs Be Cooked Low and Slow?

Yes! Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.

How Long To Cook Scrambled Eggs?

Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs.

Storage

Unfortunately scrambled eggs on toast is not a candidate for storage. The guacamole, or smashed avocado will turn brown even if wrapped tightly in plastic wrap and stored in the refrigerator. This sandwich is to be enjoyed in one sitting.

Scrambled Eggs On Texas Toast

Scrambled egg sandwich served on Texas Toast.

In conclusion, scrambled eggs on toast is a classic breakfast option that is both delicious and nutritious. And using Texas Toast topped with Southwestern ingredients makes this a special recipe.

More Southwest Breakfast Recipes

And if you’re looking for more ideas, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes including the most popular on my site for this Classic Western Omelette.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Scrambled egg sandwich served on Texas Toast.
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5 from 7 votes

Scrambled Eggs on Texas Toast

If you're looking for breakfast ideas with eggs and toast, this open-faced scrambled eggs sandwich features Texas Toast topped with scrambled eggs, guacamole and plenty of melted cheddar cheese. Garnished with pico-de-gallo and a sprinkle of chopped cilantro and you've got a sandwich both irresistible with flavor and texture.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast Recipes
Cuisine: Mexican, Mexican Fusion
Servings: 4
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Non-Stick Skillet
  • Toaster

Ingredients

  • 4 slices Texas Toast or rustic bread
  • 5 eggs
  • 2 teaspoon Mexican Crema or Sour Cream or milk
  • 1 Tablespoon Butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • 1 cup Cheddar cheese shredded
  • 1 Cup Guacamole or smashed avocado
  • ¼ cup cilantro chopped, for garnish
  • 4 Tablespoons Pico de Gallo or chopped tomatoes
  • Sour Cream for topping

Instructions

  • Preheat oven to broil. Place the top rack on the 2nd notch below the broiler.
  • in a bowl, whisk the eggs, the sour cream, garlic powder and salt until blended. Heat a medium non-skillet until hot, add butter and once it's melted, add the egg mixture. Turn down heat to low and cook eggs, moving them often, until just ready to set.
  • In the meantime, lightly toast the bread in a toaster.
  • Spread each slice of bread with a healthy layer of guacamole (or smashed avocado). Divide the eggs to place over each sandwich. Top each with a heathy grating of cheddar cheese.
  • Place under broiler and heat until cheese is melted.
  • To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.

Notes

Tips for Success: 
  • Don’t try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of toast. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
  • Cook eggs low and slow. Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
  • Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs. 
  • Don’t over cook the eggs, keep in mind they’ll continue to set up during the short time in the oven.

Nutrition

Calories: 469kcal | Carbohydrates: 25g | Protein: 18g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 242mg | Sodium: 726mg | Potassium: 409mg | Fiber: 5g | Sugar: 4g | Vitamin A: 884IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 7mg

Scrambled Eggs on Texas Toast …It’s Whats for Breakfast.

Tangy Pollo en Escabeche

By 11 Comments

This Mexican classic, Pollo en Escabeche is exciting, seductive and exotic. The sweetness of caramelized onions and the fireworks of Jalapeno pepper strikes an immediate chord with your love for Mexican food.

Pollo en escabeche served over rice.

What is Escabeche and How to You Pronounce It?

Escabeche (es-kah-BECH-ay) is a classic Spanish recipe in which you sear meat or fish, then marinate it in a vinegary sauce loaded with herbs and spices and serve it cold or at room temperature on a hot day.

I’ve made this recipe many times and have always served it hot, and for dinner.

But if you’re looking for a picnic chicken meal, this just might be the ticket.

Pollo en Escabeche is made by seasoning and cooking skin on, bone-in chicken in a flavorful mixture of vinegar, oil, spices, and vegetables. The result is tender and juicy chicken with a tangy and slightly sweet flavor.

Pollo en escabeche is a flavorful, easy to make dish that will work for any occasion. whether cooking for your family or entertaining guests, this dish is sure to impress. It’s a healthy dinner option that doesn’t skimp on flavor.

So give that chicken a tangy-sweet bath. Pollo escabeche uses only one pan which makes it very desirable for a weeknight dinner.

Ingredients You’ll Need

Ingredients to make pollo en escabeche.
  • Split Chicken Breasts: Bone in, skin on.
  • Onion: Sweet or yellow onion, chopped
  • Carrot: Sliced on the diagonal
  • Spices: Mexican Oregano, Kosher Salt, Allspice, Freshly Ground Pepper
  • Vinegar: Apple Cider or white vinegar
  • Chicken Broth
  • Garlic: Peeled, and sliced in half
  • Oil: Choose a neutral such as canola or vegetable
  • Pickled Jalapeno

Ingredient Substitutions

  • Chicken: You can substitute bone-in, skin-on chicken thighs, or a combo of breasts and thighs.
  • Spice: If you don’t have Mexican Oregano, substitute Marjoram.
  • Jalapeno Pepper: You can use fresh jalapeno pepper in place of pickled jalapeno.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy!

Consider this is a relatively easy recipe for your chicken meal plans this week.

Seasoning chicken breasts to make pollo en escabeche.
Frying chicken breasts to make pollo escabeche.
  • Step 1: In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken pieces.
  • Step 2: Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Cooking vegetables to make chicken escabeche.
Cooking chicken with vegetables for pollo escabeche.
  • Step 3: Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Step 4: Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Frequently Asked Questions

Can You Freeze Pollo en Escabeche?

Yes, this recipe will freeze very well. Place any leftovers, including sauce and vegetables in a freezer safe container. I like to use a zip-lock style freezer bag. Lay the chicken and sauce flat, squeeze out the air, and it will store in a tidy manor in the freezer for up to three months.

Is Escabeche Served Hot or Cold?

Both. It can be served immediately after cooking as a hot meal. Or you can refrigerate an escabeche entree for 24 hours and serve it cold or at room temperature.

How Can You Tell If The Chicken Is Cooked Through?

Use a digital instant read thermometer. Place the probe in the thickest part of the chicken. When the temperature reads 165 degrees, the chicken has reached a safe eating temperature according to the department of agriculture.

Can You Use Chicken Thighs To Make Pollo en Escabeche?

Absolutely yes. Use either bone-in or boneless, skinless chicken thighs for this recipe.

Tips For Success

  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? Pollo Escabeche is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

What To Serve With Pollo en Escabeche

With carrots and onions, this is almost a meal in itself. You can also serve it with:

Storage and Leftovers

Escabeche de pollo will keep in the refrigerator for up to three days in an air tight container. To reheat, place chicken in a microwave safe bowl and loosely cover. Microwave on 50% power in one minute increments until warm and steamy. I find that gently heating using the method will keep the chicken from drying out.

In Conclusion

Try Pollo en Escabeche! This traditional Mexican dish features tender chicken cooked in a tangy, sweet, and sour sauce, along with a colorful medley of vegetables. Perfect for a quick weeknight meal or for entertaining guests. Impress your family and friends with this mouthwatering Mexican chicken entree!

More Mexican Chicken Dinner Recipes

And if you love Mexican food as much as we do, don’t miss our Mexican Category. You’ll find lots of great recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

I’m sure it comes to no surprise that this is a tried and true Rick Bayless Recipe. I hope you give it a try.

Pollo en escabeche served over white rice.
Print Recipe
5 from 3 votes

Tangy Pollo en Escabeche

The sweetness of caramelized onions and the fireworks of jalapeno pepper strikes an immediate chord with your love for Mexican food.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 4
Calories: 234kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 teaspoons dried oregano preferably Mexican
  • 1 teaspoon salt
  • 4 chicken breast halves bones and skins intact, about 2 pounds
  • 2 tablespoons vegetable or olive oil
  • 1 large white onion cut into ¼-inch slices
  • 2 large carrots peeled and sliced ¼-inch thick on a diagonal
  • 4 garlic cloves peeled and halved
  • ¼ cup apple cider vinegar
  • 2 to 4 canned pickled jalapenos stemmed, seeded and thinly sliced [Note: I used pre-sliced pickled jalapenos]
  • 1 cup chicken broth

Instructions

  • In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken breasts.
  • Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.
  • Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

Notes

I have also used fresh sliced jalapeno in this recipe.
Tips for Success: 
  • Don’t have a lid for a large skillet? Use a sheet pan to cover. 
  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? This recipe is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

Nutrition

Calories: 234kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1081mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6193IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg

Pollo en Escabeche …. It’s What’s For Dinner

Spicy Tomato Soup (With Canned Tomatoes, Fast!)

By 23 Comments

This spicy Tomato Soup is an easy fix using canned tomatoes. Rich, smooth and creamy, it’s a perfect soup for a cozy night in. A couple slices of bread will make this a cozy meal.

Two bowls of spicy tomato soup served with bread.

Table of contents

Why Canned Tomatoes Make A Good Tomato Soup

When the weather turns cold, skip the flavorless hot-house tomatoes at the grocery store. Instead, reach for canned tomatoes.

  • Packed at the peak of ripeness, they lock in that fresh vibrant tomato flavor for a convenient pantry staple any time of year.
  • Homemade tomato soup using canned tomatoes is a much healthier option than condensed tomato soup, as you can control the sodium levels and skip the preservatives.
  • Not to mention, canned tomatoes are very inexpensive, making tomato soup a budget worthy meal.

Go Southwestern with Spicy Tomato Soup

I’ve taken a cue from our neighbors to the South and created this Spicy Tomato Soup using a generous amount of New Mexico Chile Powder. This simple ingredient elevates an American classic to a rich and robust bowl of soup. And using canned fire-roasted tomatoes adds a smoky nuance to the experience.

For all of the attention New Mexico receives as a travel destination, I think their food remains underrated. New Mexico cuisine can undeniably only be called their own, truly unlike any other. A simple description, it’s a blend of Spanish and Native American cultures. And it’s absolutely wonderful.

You need not wait for fresh tomato season to make this recipe, making spicy tomato soup from canned tomatoes is not only easy, but tomato-y flavorful.

Let’s take a look at how to make spicy tomato soup:

Ingredients You’ll Need

Ingredients to make spicy tomato soup from canned tomatoes.
  • Fire Roasted Tomatoes: Use these rather than regular canned tomatoes to add a smoky Southwestern nuance.
  • Mirapoix: Chopped celery carrots and onions.
  • White Wine
  • Half and Half, for that creamy tomato experience.
  • Sherry Vinegar: Sherry vinegar is a very special vinegar with a complex flavor that you won’t find in other vinegars. If you don’t have any, I’d suggest you pick up a bottle and use it often. You can substitute red wine vinegar, or apple cider vinegar.
  • Spices: Sugar, White Pepper, New Mexico Chile Powder, Mexican Oregano.
  • New Mexico Chile Powder: New Mexico Chile Powder: The bold depth of flavor this chile powder adds, is hard to describe. Not to mention adding a vibrant deep red color. If you don’t have it, substitute ancho chile powder, or cayenne. Be careful though, cayenne is a very hot red pepper. About it: Chile powder that’s marked NM Red Chile Powder is usually either Hatch or from the Socorro area…from my knowledge.  Still good, but cheaper and doesn’t need to be hoarded like Chimayo Chile Powder, which comes from Chimayo, NM.” Source: MJ’s Kitchen. Where to buy? Check out Made in New Mexico, or for coveted Chimayo Chile Powder, The Portero Trading Post in Chimayo, NM.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Ingredient Substitutions

  • Fire-Roasted Tomatoes: Substitute regular canned chopped tomatoes, crushed tomatoes, or whole canned tomatoes. Add a pinch of chipotle chile powder, or hot smoked paprika to add a smoky flavor.
  • Broth: To make this a vegetarian soup, use vegetable broth in place of chicken broth.
  • Butter: Substitute a neutral oil such as vegetable oil or canola oil. I do not recommend using extra virgin olive oil to sautee, the smoking point is low and the flavor stronger.
  • Half and Half: Feeling decadent? Use heavy cream in place of half and half.
  • Sugar: Sugar is used to cut the bite of the tomatoes. Substitute honey.
  • spice. A tablespoon of your favorite hot sauce, or red pepper flakes also work well here.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.

In this blog post, we will take you through the steps to make a delicious and easy spicy tomato soup that you can enjoy anytime.

Step by Step Instructions, It’s Easy

Cooking mirepoix in a Le Creuset Dutch Oven.
Adding canned tomatoes to mirepoix.
  1. Step 1: Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
  2. Step 2: Turn heat down to medium low. Add undrained canned tomatoes.
Cooking tomatoes to break them down.
Adding cream to spicy tomato soup.
  1. Step 3: Cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then during the cooking process, with a potato masher.
  2. Step 4: Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended. Add in half and half and leave on heat until blended and hot.
Using an immersion blender to make spicy tomato soup.
  1. Step 5: Using an immersion blender, blend all ingredients until smooth for that perfect creamy tomato soup experience. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.

Tips For Success

  • Use quality ingredients: When it comes to making soup, using fresh, high-quality ingredients is key. Look for good-quality spices to ensure that your soup has the best flavor.
  • Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
  • Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
  • Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
  • Try topping this spicy tomato soup with grated Monterey Jack Cheese.

Topping Ideas

I like to top this spicy tomato soup with cheese, however, here are some more ideas.

  • Crunch: Top with flavored croutons, garlic croutons work well here.
  • Heat: Want to kick up that heat level another notch? Top with thin sliced fresh jalapeno peppers. I’ve drizzled some Asian hot chile oil over the soup. It adds a gleam of texture and additional heat.

What To Serve It With

  • This hearty soup is a meal in itself, but why not go classic and serve it with a grilled cheese sandwich. Yes please.
  • Sliced rustic bread is also an excellent choice.
  • And soup and salad are another classic combo. Take a look at this Southwestern Salad with Black Beans.

Variations

Spicy tomato soup doesn’t have to be Southwestern in nature. Here are some fun regional variations to switch things up:

  • Italian: Try using Calabrian peppers or Calabrian chile powder. Stir in some chopped basil at the end of cooking or dried basil at the beginning of cooking for an Italian theme.
  • Cajun: Try adding Cajun spice in place of New Mexico Chile Powder. Cayenne works well here, or blend like Slap Yo Mamma. Add some dried or fresh thyme.
  • Indian: Add some spicy curry paste in place of the chile powder. Garam masala spice blends well with curry.
  • Protein: Trying to get more protein into your diet? Add a can of beans. White beans work well here.
  • Dairy Free: Want to skip the dairy and still have a creamy tomato soup? Crush a slice of stale bread and mix it with a little olive oil. Add to the soup. Or use your favorite plant based milk product.

Storage and Reheating

  • Refrigerator: This soup will keep in the refrigerator in an air-tight container for up to 4 days.
  • Freezer: Some cream based soups are not that freezer friendly, however, this soup only has ½ cup of cream and will freeze well. Simply place the cooled soup in a freezer safe container. I like to use freezer zip-lock style bags, as they can lay flat and save freezer space. Simply stand the bag upright, use a spoon to fill the bag about ¾ full, then squeeze air out.
  • Reheat: To reheat, let the soup thaw in refrigerator overnight and reheat slowly stovetop until nice and steamy.

Methods For Every Kitchen

  • Don’t have an immersion blender? Use a potato masher to break down those tomatoes.
  • Use a food processor or blender to make a smooth soup. Be careful though, work in batches and let the soup cool down before.

Frequently Asked Questions

How Do You Thicken Up Tomato Soup?

With the combination of vegetables, this chicken soup comes naturally thickened. If you want even a sturdier soup, add a 1-2 ratio of water and cornstarch. Example, stir together one tablespoon of cornstarch with two tablespoons water until smooth. Stir it into the soup and let it cook a few minutes until it becomes thicker in consistency.

Is Tomato Soup Healthy?

Tomatoes are an excellent dietary source of the antioxidant lycopene, which has been linked to health benefits including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. Source: healthline.com

Can I Use Fresh Tomatoes?

Absolutely yes. Depending on size, substitute 8 – 10 whole peeled fresh tomatoes. Simply core, and chop and add to soup. Don’t forget to scrape that tomato juice from your cutting board into the soup. Lots of flavor there.

How Do I Make Spicy Tomato Soup Less Acidic Without Adding Sugar?

This recipe calls for adding both sugar and vinegar. Both of these ingredients naturally take the bite out of a “too-tomatoey” soup. Simply omit the sugar and add an additional splash of vinegar. If you still feel it has too strong of a flavor, try adding more cream. And make sure you use a non-reactive pan. Aluminum or cast iron pans can cause any tomato based recipe to have a metallic flavor. Use stainless steel or enamel coated cast iron.

Which Canned Tomatoes Are Best For Making Tomato Soup?

I’ve chosen fire roasted canned tomatoes for that additional layer of smoky flavor depth. And I’ve chosen chopped tomatoes so they’ll break down quicker. You can use whole tomatoes. If I use whole tomatoes, I take kitchen shears and cut them into chunks once I’ve added them to the soup. If using whole tomatoes, choose Cento brand. They come packed in a thick tomato sauce that is rich and delightful. Crushed tomatoes also work well here.

Is This Recipe Gluten Free?

Yes, this spicy tomato soup is naturally gluten free.

Two bowls of spicy tomato soup from canned tomatoes.

Spicy tomato soup is a fantastic twist on the classic tomato soup recipe. It is packed with bold flavors and warming spices that will tantalize your taste buds and leave you feeling satisfied.

And making tomato soup from canned tomatoes makes your kitchen life a breeze. Give this easy tomato soup recipe a try, you’re going to love how simple this recipe is.

More Spicy Soup Recipes

And if you like soup as much as we do, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

Here in Colorado, we love our cozy soups. You too? Don’t miss this recipe for Lemon Ginger Chicken Soup. A Julia Child recipe.

Want to learn more about all of those Chile Powders, Chile Peppers and Chili Soups? Don’t miss my post, is it Chile Or Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Two bowls of spicy tomato soup made with canned tomatoes.
Print Recipe
5 from 5 votes

Spicy Tomato Soup (Using Canned Tomatoes)

New Mexico Chile powder brings this American classic to a rich and robust experience.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Diet: Gluten Free
Servings: 6
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoon unsalted butter
  • 1 yellow onion minced, small dice
  • 1 medium carrot minced, small dice
  • 1 large rib of celery minced, small dice
  • ¼ cup white wine
  • 2 14 ½ ounce cans Fire Roasted Tomatoes diced or while, undrained
  • ½ teaspoon Mexican Oregano
  • 1 teaspoon New Mexico Red Chile Powder
  • ½ teaspoon white pepper
  • 1 cup Chicken Broth
  • ½ teaspoon sugar
  • ½ cup half and half
  • 1 teaspoon Sherry vinegar

Instructions

  • Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
  • Turn heat down to medium low. Add undrained canned tomatoes and cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then with a potato masher.
  • Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended.
  • Add in half and half and leave on heat until blended and hot.
  • Using an immersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.

Notes

Tips for Success:
  • Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
  • Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
  • Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
  • Try topping this spicy tomato soup with grated Monterey Jack Cheese.
  • If using regular canned tomatoes, add in a pinch of smoked paprika or chipotle chile powder to add that smoky flavor that you’d get from Fire Roasted Tomatoes.

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1993IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.2mg

Spicy Tomato Soup With Canned Tomatoes … It’s What’s For Dinner