Name: Creamy Tortilla Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 small white or yellow onion cut into 6 wedges; 3 garlic cloves unpeeled; 1 jalapeno; Olive oil; Sea salt; Freshly ground black pepper; 1 can fire-roasted diced tomatoes (14-oz); 1/4 tsp dried oregano; 1/4 tsp ground cumin; 1/2 tsp ancho or chipotle chile powder; 1/2 tsp agave syrup or a pinch of sugar; 1 tsp sherry vinegar; 3 cups vegetable broth; 3 to 4 corn tortillas chopped; 1 lime juiced; Crispy tortilla strips for serving, optional; Queso fresco or feta for serving, optional; Cilantro for serving, optional; Lime wedges for serving, optional; Avocado for serving, optional

01

Overview

Prep15 min

Cook55 min

Total70 min

Servings4

DifficultyMedium

02

Ingredients

1 small white or yellow onioncut into 6 wedges3 garlic clovesunpeeled1 jalapeno Olive oil Sea salt Freshly ground black pepper1 can fire-roasted diced tomatoes(14-oz)1/4 tsp dried oregano1/4 tsp ground cumin1/2 tsp ancho or chipotle chile powder1/2 tsp agave syrupor a pinch of sugar1 tsp sherry vinegar3 cups vegetable broth3 to 4 corn tortillaschopped1 limejuiced Crispy tortilla stripsfor serving, optional Queso fresco or fetafor serving, optional Cilantrofor serving, optional Lime wedgesfor serving, optional Avocadofor serving, optional

03

Equipment

Oven
Baking sheet
Large pot
Blender

04

Method

01

Heat the oven

Preheat the oven to 350°F.

02

Prep the tray

Place the onion, whole jalapeno, and unpeeled garlic on a baking sheet. Toss with olive oil, salt, and pepper.

03

Roast

Roast for 20 to 30 minutes, turning midway. Remove the garlic after about 5 minutes so it doesn't burn.

04

Peel the jalapeno

Once the jalapeno skin is blistered, place it in a covered bowl for about 15 minutes. Peel it and remove the stem and seeds.

05

Heat the oil

Heat a few tablespoons of olive oil in a pot.

06

Cook the base

Add the roasted onion, peeled garlic, jalapeno, tomatoes, oregano, cumin, chile powder, agave, salt, and pepper. Cook for 4 to 5 minutes.

07

Add the vinegar

Add the sherry vinegar and cook for another 30 seconds.

08

Add broth and tortillas

Add the vegetable broth and chopped tortillas.

09

Simmer

Simmer for 20 to 30 minutes.

10

Blend

Let the soup cool slightly, then blend until creamy.

11

Finish

Stir in the lime juice and adjust the seasoning.

12

Serve

Serve with crispy tortilla strips and your favorite toppings.

✦

Tips

NoteI love that the tortillas aren't just garnish here. They're actually part of the soup's structure.

NoteFor crispy strips on top, toss sliced tortilla with olive oil and salt and bake for about 10 minutes.

✦

Nutrition

AllergensDairy only if using cheese topping

✦

Storage

Refrigerator / FreezerUp to 4 days refrigerated or 2 months frozen. It thickens as it sits; loosen with a splash of broth.

?

Frequently asked

How spicy is it?+

Mildly warm rather than fiery — the seeds are removed from the jalapeno. Add chipotle chile powder if you want more smoke and heat.

Can I skip roasting the vegetables?+

You can saute them instead, but roasting is where the deep smoky sweetness comes from, so I wouldn't skip it.

Creamy Tortilla Soup

Overview

Ingredients

Equipment