This zesty, smoky soup marries three faves – Mexican Tortilla Soup, Creamy Tomato Bisque and Gazpacho. .
The magic ingredient is Adobo chipotle peppers. If you’ve never tried them, you are missing out!
According to one of my four year olds: “Mama, I really like this soup, but it’s spicy. Aaaahhh!”. (said while desperately looking for a fire quencher). Generous cashew cream was the answer.
– 2 regular (15oz) cans tomatoes, diced or crushed (*fire roasted is best)
– 1 medium yellow onion
– 2-3 cloves garlic (fresh is best)
– 1 tablespoons oil (olive, avo, sunflower)
– 2 cups veggie broth (or 1 broth + 1 water ) – We 💕 Better than Bouillon low sodium veggie broth
– A bit of heat (2-3 tsp canned adobo peppers – or 1-2 tsp ancho chili powder – or 1 fresh ancho chili soaked in warm water for 15 min)
🌱Toppings: a squeeze of fresh lime, a few sprigs of cilantro, and a handful of tortilla chips
Bonus boosts: corn niblets, cubed avocado, and / or cooked quinoa.
✨Tip: Keep home-made cashew cream handy when serving spicier dishes to dampen the heat for little ones. Simply soak raw cashews, add water, blend like crazy.
1. Chop onion. Prep garlic (mince) if needed.
2. Warm oil in medium pot over medium heat. Add onion, saute a few minutes until lightly golden, then add garlic for 1-2 more minutes and turn down heat a touch (don’t burn the garlic!)
3. Combine onion, garlic, broth and pepper in blender and mix well.
4. Pour everything back into pot.
5. Add tomatoes to the pot.** Bring to a boil and let simmer for 15-30 minutes. Even longer if great too, if you’ve got time!
. **Note: If using diced tomatoes, and prefer smoother, purée them in blender, before adding to the pot.
✨Serve! Prepare little dishes of toppings and let each person customize. The fresh lime and cilantro are magical.A few crumbled chips on top add a satisfying crunch.
We paired this dish with greens, white bean salad and whole grain seedy bread. Yum!