Tortilla soup

Ingredients

• 4tomatoes (jitomates)
• ½ mediumonion
• 3garlic cloves, unpeeled
• ½ teaspoon, optionalvegetable oil
• 3 cups (710 ml)water
• 1 or ½ teaspoonchipotle chilli powder or ancho chilli powder
• ¼ teaspoondried oregano
• 1 teaspoonsea salt
• 1avocado, diced
• To tastevegan Mexican crema
• To tastecoriander
• To taste, optionalfried pasilla or guajillo chilli strips
• To tastetortilla chips or corn strips

Instructions

1. 1

   Roast the vegetables

   Brown the tomatoes, onion and unpeeled garlic in a pan or pot. Add ½ teaspoon of vegetable oil if you prefer. Once the vegetables are well roasted, peel the garlic and transfer it to a blender with the onion and tomatoes.

2. 2

   Blend the broth

   Add the chipotle or ancho chilli powder, salt and 3 cups (710 ml) of water to the blender, then blend until smooth.

3. 3

   Simmer the soup

   Pour the blended mixture into the pot used to brown the vegetables and stir in the oregano. Cook over medium heat for 10 minutes, or until it begins to simmer. Taste and adjust the seasoning if needed.

4. 4

   Add the toppings

   Serve with tortilla strips, diced avocado, vegan Mexican crema, coriander sprigs and thin slices of guajillo or pasilla chilli.

What is tortilla soup?

Tortilla soup is a Mexican soup typically served with tortilla strips and fresh toppings. This version builds its flavour from browned tomatoes, onion and garlic, blended into a simple chilli-seasoned broth.

Roasting the vegetables before blending gives the soup a deeper, savoury base, while avocado, crema and crisp tortilla strips add contrasting textures at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 3g protein, 12g carbs, 8g fat.

The tortilla strips provide most of the carbohydrates, while avocado and vegan crema contribute much of the fat; the vegetables and toppings provide modest protein. Pair a bowl with a serving of beans or a fresh salad if you want a more substantial plate.

Roasting the vegetables

Tomatoes and onion: brown them in the pot until well roasted, turning as needed so they colour rather than scorch.

Garlic: roast the cloves unpeeled, then peel them before blending. The skins protect the garlic as it browns and are removed before the soup is made.

Choosing the chilli

Chipotle: use this for a smoky flavour, adding either ½ or 1 teaspoon as specified in the recipe.

Ancho: this is the alternative chilli powder; it gives the broth a different chilli character. Start with the amount you prefer, then taste the soup after simmering.

Blending and simmering

Smooth base: blend the roasted vegetables with the water, salt and chilli powder until the mixture is even. Take care when blending hot ingredients, and follow your blender’s guidance for hot liquids.

Gentle finish: return the mixture to the roasting pot, add the oregano and cook over medium heat for 10 minutes, until it begins to simmer. Taste at this point and adjust the seasoning if needed.

Getting the texture right

Crisp strips: add tortilla chips or corn strips just before serving so they keep their crunch. If you prefer them to soften, place them in the bowl first and ladle the soup over them.

Fresh toppings: dice the avocado and add the crema, coriander and optional chilli at the end. Their cool, creamy and fresh qualities contrast with the warm broth.

What to serve with it

The avocado, vegan crema, coriander and tortilla strips make this soup a complete bowl with varied textures. For a larger meal, serve it alongside a simple salad or another dish of your choice.

Recipe notes & tips

• Use ripe tomatoes so they blend readily into the broth.
• Brown the vegetables well, but avoid letting the garlic burn.
• Blend the broth until smooth for an even texture.
• Add tortilla strips just before eating to keep them crisp.
• Taste after simmering before adding more salt or chilli.

Variations

• Smoky broth: choose chipotle powder for a smoky chilli note.
• Milder soup: use the smaller amount of chilli powder.
• More crunch: add extra tortilla strips just before serving.
• Extra chilli: top each bowl with the optional fried pasilla or guajillo strips.
• Creamier finish: add a little more vegan Mexican crema at the table.

Common mistakes to avoid

• Burnt garlic: roast it unpeeled and remove it once browned, rather than letting the cloves blacken.
• Scorched tomatoes: turn the vegetables as they brown and lower the heat if they catch.
• Uneven broth: blend the vegetables thoroughly with the measured water until smooth.
• Soft tortilla strips: keep them out of the hot soup until serving.
• Over-seasoning early: taste the soup after its 10-minute simmer and adjust then.

How to store

Store leftover soup without the tortilla strips or fresh toppings in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot, then add fresh toppings and tortilla strips when serving.

Frequently asked questions