Thursday, August 1, 2013

{Recipe} Creamy Vegetarian (and Vegan) Tortilla Soup


We love Tortilla Soup but most of them use chicken broth as the base so we wanted to find a good vegetarian version that we could all enjoy.   I found this one and was intrigued with the method of cooking the tortillas in the soup to thicken it.
Ingredients:
1 medium onion cut into wedges
3 cloves of garlic in their skin
1 jalapeno
salt & pepper
olive oil
1 can fire roasted tomatoes
1/4 tsp oregano
1/4 tsp cumin
1/2 tsp ancho or chili powder
1/2 tsp of agave
1 tsp of sherry vinegar(I used apple cider)
3 cups of veggie broth
3-4 Corn Tortillas-chopped, plus one for crisping
Juice of 1 lime
Preheat oven to 350F.
Spread onion slices, jalapeno and garlic cloves on a baking sheet.  Toss with olive oil, salt and pepper. Roast for 20-30 minutes until the edges of the onions start to blacken, tossing once during roasting.  Remove the garlic after 5-10 minutes to prevent burning.  Remove the jalapeno when it starts browning.
Put the roasted jalapeno in a small bowl and cover with plastic wrap. Let cool for 15 minutes then peel off the skin.  (I didn't have much luck peeling the jalpeno so I just chopped it up).  Remove the seeds if you don't want the soup to be too spicy.
In a medium pot, heat a few teaspoons of olive oil. Add onions, garlic (remove skin), tomatoes, seasonings and agave.  Cook until tomatoes start to sizzle.
In the meantime, toast some tortilla strips with olive oil and Kosher salt in the oven to use as topping for the soup.
They take about 10 minutes in the oven.
To the tomato mixture, add a splash of vinegar. Cook for 30 more seconds then add the broth and chopped tortillas.  Let simmer for 20-30 minutes.
Use an immersion blender to process the soup. If you don't have one, let the soup cool a bit and transfer to a blender to process.   If the soup is too thick, you can add a little water or broth to thin it out. Taste and adjust.  Add a squeeze of lime.
Possible toppings:
Crispy tortilla strips
Sliced avocado
Lime wedges
Crumbled queso fresca (or feta)
Cilantro
We had ours with cornbread muffins.  It satisfied our tortilla soup craving and is easy enough to make on a week night.   Now I keep corn tortillas in the freezer and just take out what we need, defrosting them before using.  


Follow on Bloglovin
Linking up with:
Pin It

10 comments:

Jules said...

This looks and sounds delicious!!!!!

marty (A Stroll Thru Life) said...

Oh this sounds sooooooo good. Thanks for the recipe and the instructions. I havn't made tortilla soup, so this is new to me and I will definitely give this one a try. Hugs, marty

Debbiedoos said...

Yummy! I love tortilla soup, this looks great Heather. Have a fabulous weekend.

camp and cottage living said...

Heather
this I've got to try!
It was so cool here I made chili to warm us! Next time Taco soup.

Clairejustine oxox said...

Sound tasty, yummy :-)

mail4rosey said...

A tortilla soup that is veggie?? Yes, and yum!

Becky said...

This looks so good! We have one meatless meal a week and eat a ton of soup during the winter, this would cover both!

Katie said...

This looks delicious and I love the idea of keeping the tortillas in the freezer and only using them when you need them. I never thought of that, and I never go through a whole package of tortillas for just me and AJ for dinner!

Linda @ A La Carte said...

Thanks for sharing this great recipe with us at TTF.

Linda

Diann said...

This looks delish! I am going to feature it on Wednesday's "Features from TTF". thank you so much for sharing at TTF.

Link Within

Related Posts with Thumbnails