Pureed Tortilla Soup
Dive into the bold, comforting flavors of this Pureed Tortilla Soup, a vibrant blend of fresh vegetables, smoky spices, and zesty lime. This recipe transforms humble pantry ingredients like corn tortillas, canned tomatoes, and vegetable broth into a velvety, flavor-packed dish that's both hearty and wholesome. The addition of smoked paprika and ground cumin gives the soup a warm, smoky depth, while perfectly balanced garnishes of creamy avocado, crisp tortilla chips, and fragrant cilantro take each bowl to the next level. Quick to prepare in just 45 minutes, this vegan and gluten-free soup is perfect for cozy weeknight dinners or as a stunning starter for gatherings. Packed with satisfying textures and flavors, this pureed tortilla soup will be your go-to recipe for a crowd-pleasing, Mexican-inspired meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 1 medium jalapeño (seeded and chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 cups tomatoes (diced, canned or fresh)
- 4 cups vegetable broth
- 4 small corn tortillas (cut into strips)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 medium avocado (sliced, for garnish)
- 1 cup tortilla chips (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and chopped jalapeño to the pot. Sauté for 5 minutes or until the onion becomes translucent.
Stir in the ground cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
Add the diced tomatoes, vegetable broth, and tortilla strips to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the lime juice, salt, and pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, and optional tortilla chips for added texture and crunch.
Serve warm and enjoy your Pureed Tortilla Soup!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 42.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5092 mg | 108% | |
*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.
