Vegetable Tortilla Soup
A collection of my own recipes and a few others from my friends and family. Always trying to use local, seasonal ingredients. Currently working as a chef at Tamaleria Azteca in the East Bay.
Quinn Reyes•
October 15, 2024
This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bitterness and earthiness. It uses tortillas in two ways: Pulverized tortilla chips add body and a delightful undercurrent of nutty flavor. (Grinding the tortilla finely ensures that it integrates into the soup without needing a final blend.) They are also sprinkled on top, adding a satisfying crunch while echoing the soup’s corn flavor. Treat this recipe as a template, and add whatever other vegetables you may have. As with other tortilla soups, the final garnishes are key to balancing the complex flavors. Don’t skimp on the lime, as its bracing acidity lifts all of the elements. (This is a demo site — this recipe is from The New York Times)
Ingredients (14)
Ingredients (14)
For serving
Instructions
Heat the oil (3 Tbsp) in a large, heavy-bottomed pot over high. Add the cabbage (1 small), season with salt and pepper (to taste) and cook, occasionally stirring, until softened, lightly charred in spots and smelling smoky, about 10 minutes.
Add the sweet potato (1 large), onion (1 medium), garlic (6 cloves) and another pinch of salt (to taste) and cook, stirring frequently, until the onion and garlic have softened, about 5 minutes.
Stir in the tortilla chips (½ packed cup). Add the tomato sauce (2 cups) and peppers (3) and bring to a simmer.
Add 5 cups of water and another large pinch of salt (to taste); bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the soup is thickened and the sweet potatoes are cooked through, about 15 minutes.
Stir in the pinto beans (1 15-oz can); season with salt and pepper (to taste).
Divide soup among bowls and serve with desired toppings.
