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.

 

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. 
Print Recipe
Prep Time5 minutes
Cook Time30 minutes
Servings2
AuthorSnap Pea Sheep

Equipment

  • Cooking blender Regular blender or immersion blender

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

Instructions

  • Peel, wash and rough chop the tomatillo, Discard the stem.
  • 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.
  • Remove stem from pepper. Slice lengthwise and remove seeds.
  • Separate cilantro leaves from stems. Use stems in the soup. The leaves will be added before serving.
  • Add all ingredients including seasonings, to stock pot or cooking blender except the cilantro leaves.
  • Allow to cook for 30 minutes either in blender or simmer in stock pot. If in pot, stir occasionally to avoid sticking.
  • 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

  • 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

  • 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.
  • Ladle soup into bowls.
  • Top soup with at tortilla chip, avocado slices, cheddar cheese and a cilantro leaf

Notes

Image of Snap pea sheep logoThis 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.
 

Nutrition

Serving: -24oz
Print Friendly, PDF & Email