Creamy Tomato Tortilla Soup
Indulge in the bold and comforting flavors of this Creamy Tomato Tortilla Soup, a perfect blend of smoky spices and velvety richness. This easy-to-make soup starts with a fragrant base of sautéed onions, garlic, and a trio of warm spices—cumin, smoked paprika, and chipotle chili powder—before simmering with tangy tomatoes and hearty vegetable broth. Blended to a luscious texture and enriched with a splash of heavy cream, it’s a cozy bowl of indulgence that’s taken to the next level with golden, crispy tortilla strips for crunch. Garnish with creamy avocado, fresh cilantro, and a bright squeeze of lime for a vibrant finishing touch. Ready in just 45 minutes, this soup is perfect for weeknight dinners or entertaining. Ideal for fans of Tex-Mex cuisine and food lovers searching for "creamy tomato soup" or "easy tortilla soup recipes," it’s a surefire way to warm hearts and win over taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon chipotle chili powder
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned)
- 4 cups vegetable broth
- 4 corn tortillas, cut into strips
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, diced (optional for garnish)
- 0.25 cup cilantro, chopped (optional for garnish)
- 1 lime wedges (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, cumin powder, smoked paprika, and chipotle chili powder. Cook for 1 minute until fragrant.
Add the tomato paste and cook for 2 more minutes, stirring frequently.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 minutes, stirring occasionally.
While the soup simmers, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips in batches and fry until golden and crispy. Drain on paper towels and set aside.
Once the soup has simmered, use an immersion blender or transfer the soup in batches to a blender, blending until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Serve the soup hot, topped with crispy tortilla strips and optional garnishes like diced avocado, chopped cilantro, and a squeeze of lime juice.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 13.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
