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.
Servings: 2
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
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.
Nutrition
Serving: -24oz