I’ve been making a veggie variation of the classic tortilla soup for years. For the rich tomato broth, I like to use fire-roasted tomatoes. They lend to the smoky flavors as does the addition of a chipotle pepper, which gives it a little kick. And to make the soup heartier, I load it with veggies, black beans, and myriad toppings— which are all a must, in my opinion. They really bring this soup together to make it outrageously good.
This recipe is from “Supper With Love: Vibrant, Delicious, and Comforting Plant-Forward and Pescatarian Recipes for Every Day” by Michelle Braxton, from the popular blog Supper with Michelle.
Serve 4
INGREDIENTS
2 tablespoons canola oil
½ medium yellow onion, roughly chopped
4 garlic cloves, smashed 1 (14.5-ounce/411 g) can diced fire-roasted tomatoes with liquid
1 chipotle pepper in adobo sauce (see Michelle’s Tip)
3 cups (710 ml) vegetable broth, store-bought or homemade (page 68), plus more as needed
1 small red bell pepper, roughly chopped
1 medium poblano pepper, seeded and finely diced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15-ounce/425 g) can black beans, drained and rinsed, or 11/2 cups (277 g) home-cooked beans
1 cup (150 g) corn kernels, fresh, frozen, or canned
1 medium zucchini, roughly chopped
fine sea salt to taste
For topping (optional)
queso fresco or feta cheese
diced avocado spiced tortilla strips (page 133) or store-bought tortilla chips/strips
1 lime, quartered
chopped fresh cilantro
sour cream or Mexican crema
PREPARATION
- Heat 1 tablespoon of the canola oil in a large pot or Dutch oven over medium heat. Add the onion and sauté just until softened, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Transfer the onion and garlic to a high-powered blender, along with the tomatoes, chipotle pepper, and 2 cups (480 ml) of the vegetable broth. Blend until smooth, about 30 seconds.
- Using the same pot (no need to wash it), heat the remaining 1 tablespoon canola oil over medium heat. Add the red bell pepper and poblano pepper and sauté just until softened, 2 to 3 minutes. Add the cumin, coriander, chili powder, and oregano and sauté until fragrant, about 30 seconds. Stir in the blended tomato mixture, the black beans, corn, zucchini, and the remaining 1 cup (240 ml) vegetable broth. If you’d like a thinner broth, add another cup (240 ml) of vegetable broth. Season with salt. Cover the pot and simmer over medium-low heat until the zucchini has softened and the flavors meld, about 15 minutes, stirring occasionally. Give it a taste and add more salt, if needed.
- Ladle the soup into individual bowls. Garnish with any or all of the toppings.
Michelle’s Tip
Freeze any of the remaining chipotle peppers and adobo sauce in a small freezer-safe storage bag or container and use them in other recipes.
Freestyle It
Substitutions for the canned fireroasted tomatoes: 3 medium Roma tomatoes, charred Substitutions for the chipotle pepper in adobo: 1 to 2 dried chiles—such as ancho, morita, or guajillo—toasted, stemmed, seeded, and rehydrated
Read more about her journey into food in our article, “Supper With Michelle Blogger Celebrates Veggie Versatility in Debut Cookbook.”
Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. Photo credit Erin Scott.
