Friday Recipe: {Vegetarian} Tortilla Soup

>> Friday, September 16, 2011


It's been quite a while since I posted a recipe, but the combination of sale tomatoes, early frost, and a friendly request leads me to post the recipe for my favorite soup of all times. Seriously, I could eat this every day. And if tomatoes were always bountiful and cheap, then I probably would make it every day. I got this recipe from a friend whose family had adapted a non-vegetarian version (tortilla soup frequently has chicken broth and chicken in it) into a vegetarian version. It's awesome. Go forth and make it. And eat. Often.

{Vegetarian} Tortilla Soup
Serves 8-10

Ingredients
Olive Oil
2 12-inch tortillas (I usually use whole-wheat but use what you like)
1/2 large white onion, chopped (sometimes I use a whole medium yellow onion)
3+ Tbsp fresh garlic, pressed
2 lbs. frozen baby white corn (white corn is key)
3 lbs roma tomatoes
1 can tomato paste
1+ Tbsp cumin
1+ Tbsp kosher salt
1/4 tsp ground white pepper (I've used black pepper in a pinch)
Few dashes of cayenne pepper
4 c. vegetable broth or water + pareve/fake chicken soup mix

Optional Garnishes
Grated cheddar cheese
Blue corn tortilla chips
Cilantro

Instructions
1. Rip tortillas into small pieces and, in a large soup pot over medium-high heat, fry tortilla pieces in thin layer of olive oil.

2. Add onion and saute until translucent (or you can start with the onion and add the tortilla pieces).

3. Add garlic.

4. After the garlic is lightly cooked, add all the other ingredients EXCEPT 1/2 corn (i.e., add only 1 lb).

5. Bring the soup to a low boil and boil for about 5 minutes.

6. Turn off heat and, using an immersion blender, puree the soup. It should be thick, but not chunky. (If you don't have an immersion blender, you can do this in a regular blender but make sure the soup has cooled sufficiently.)

7. Add the remaining corn and return to the soup to a low boil. Simmer without burning the bottom (stir occasionally).

8. Eat! And eat some more. Optional Garnishes include shredded cheddar cheese, blue tortilla chips, cilantro, or anything else you'd like.

*I do love fiestaware. One day I might even have some in my kitchen. Feel free to send me some if you want.

2 comments:

Karissa September 16, 2011 at 2:17 PM  

Sounds YUM! Thanks for sharing!

Sam September 17, 2011 at 2:40 PM  

I've been looking for a veg-friendly version for a while. Thank you!

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