Tomato and Aji Amarillo pepper soup

This is a creamy rendition of a tortilla soup that I happen to think is the best I have ever had.

I ran out of chili powder and used Aji Amarillo chili powder instead. Aji Amarillo is a yellow pepper with a heat similar to serrano and a flavor similar to habanero.

Snap Pea Sheep

Tomato Cilantro soup with Aji Amarillo

This is a tomato-based soup we make in a soup blender. It has a handquite frequently to accompany a chalupa, taco or salad. It is a very flavorful soup that cooks in 30 minutes and is versatile enough to use as a sauce. 

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 2

Ingredients Equipment Method Notes

Ingredients

  

• 32 OZ Tomatoes Organic Jovial - diced or whole
• 1 Serrano pepper Stem and seeds removed
• 1/4 Onion About 1/2 cup
• 1 Cup Plant Milk I use So Delicious unsweetened coconut milk
• 1 tomatillo Hull and stem removed
• 2 Tbsp Tomato paste I use Mutti Organic concentrated tomato
• 1 Tsp Aji Amarillo Pepper (ground) May sub ancho chili powder
• 1 Cup Water
• 1 Tsp Cumin Powder
• 2 Fresh Garlic cloves Or 1/2 Tsp garlic powder
• 1 Organic corn tortilla Or 1 Tbsp organic masa flour
• 1/2 Tsp Himalayan salt
• 1/2 Cup Cilantro leaves
• 1/2 Cup Cilantro Stems Add last

Soup toppings - all optional

• 1 Avocado
• 2 Cilantro leaves
• 2 Tortilla chips
• 2 Tbsp grated cheddar cheese
• Sprinkle of Aleppo or red pepper flakes

Equipment

• Cooking blender Regular blender or immersion blender

Method

 

1. Peel, wash and rough chop the tomatillo, Discard the stem.
2. Peel onion and cut into quarters. I just throw 1/4 onion into my blender but to precisely measure, chop 1/4 onion fine then measure 1/2 cup.
3. Remove stem from pepper. Slice lengthwise and remove seeds.
4. Separate cilantro leaves from stems. Use stems in the soup. The leaves will be added before serving.
5. Add all ingredients including seasonings, to stock pot or cooking blender except the cilantro leaves.
6. Allow to cook for 30 minutes either in blender or simmer in stock pot. If in pot, stir occasionally to avoid sticking.
7. I add 48 oz water according to my cooking blender measurements after I've added my vegetables, so I am not certain of the amount of water. Add another cup of water if necessary.

If using a soup blender

1. When the cooking blender finishes, add in the chopped cilantro leaves and hit pulse a few times. This is when I do a taste test to see if I need to add salt or anything.

If cooking in a stock pot

1. If using a stock pot, very carefully use an immersion blender, or transport a small amount at a time to a regular blender. Blend all of the soup until it is smooth, then add the cilantro.
2. Ladle soup into bowls.
3. Top soup with at tortilla chip, avocado slices, cheddar cheese and a cilantro leaf

Notes

This is a SnapPea Sheep recipe!

 

If you do not have a cooking blender, you should consider one. I like the fact they have glass carafes. This insures you do not get plastic in your food when blending hot liquids. 

It is recommended to NOT blend hot liquids in a blender. Safety is first. The average blender does not have a locking lid and hot liquids can splash out of a standard blender. 

A cooking blender times everything and cooks it without any regard to size. Food prep is easy because nothing has to be uniformly diced.