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.

✨Ingredients
– 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.

✨Instructions

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!

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