Roasted Vegetable Tortilla Soup
Indulge in the bold, delicious flavors of the Roasted Vegetable Tortilla Soup; a perfect medley of fresh summer vegetables, aromatic spices, hearty beans, and crispy tortilla strips.
Print Recipe
Pin Recipe
Servings: 4 servings
Ingredients
- 8 Plum Tomatoes
- 15.5 oz 439g Pinto Beans
- 1 Large Onion
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 1 head of Garlic
- 4 cups Vegetable Vegan Chicken Broth
- 2 Tbsps Oil - such as olive oil
- 2 tsp Thyme
- 2 tsp Oregano
- 1 tsp ground Guajillo Pepper
- 1 tsp ground Ancho Chili Pepper
- 1/2 tsp Cumin Powder
- Salt & Pepper to taste
- Juice from 1/2 a small Lime
- 1 cup Fire Roasted Corn - thawed
Toppings:
- 4 small Tortillas cut into strips
- 1/3 -1/2 cup of vegetable oil for frying
- 1 Avocado cubed
- 1/4 cup fresh Cilantro chopped
- 1/2 cup Vegan Crema - vegan sour cream mixed with 2 tsp lime juice and pinch of salt
- 1-2 limes cut into wedges to serve
Instructions
- Prepare the vegetables for roasting by cutting the tomatoes into quarters, the squash and zucchini into half rounds and cutting off the top of the head of garlic. Place all of the vegetables onto a lined baking sheet. Nestle the head of garlic cut side up in between the vegetables and drizzle everything with a bit of oil. Season with salt & pepper and sprinkle with 1 tsp each of the thyme and oregano. Bake at 375F for 40 minutes or until the vegetables are nicely browned and tender.
- Once the vegetables are done, allow them to cool. Reserve about 1/2 cup each of the onions and tomatoes and 1/4 cup each of zucchini and squash. (You will be adding it back to the soup once everything is blended).
- In a large pot heat 1Tbsp of oil on medium heat. Squeeze out the cloves of roasted garlic into the heated oil along with the remaining 1 tsp of thyme and 1 tsp of oregano. Cook for 2-3 minutes. Add in the roasted vegetables (not including the ones you reserved) and add in the cumin, guajillo chili and ancho chili powders. Mix well and cook for 2-3 minutes for everything to blend together. Add in the broth and simmer covered on medium low heat for 15 minutes.
- Blend the soup with either an immersion blender or regular blender until everything is smooth. Add in the corn and beans. Give the reserved roasted vegetables a rough chop and add them to the blended soup. Allow everything to heat through for another 15-20 minutes.
- While the soup is simmering make the tortilla strips. Heat the oil in a skillet or pot with high walls. Once the oil has reached 350 degrees, add in a few tortilla strips at a time and cook until golden brown (about 2-3 minutes) flip and cook the other side until browned. Remove from the oil and place on a paper towel to drain. Season with salt while hot.
- Serve up a bowl of the soup with fried tortilla strips, fresh cilantro, crema, cubed avocado and lime wedges.
Equipment
Tried this recipe?Let us know how it was!