I loved (and am still loving thanks to leftovers) this soup. I didn't have the proper peppers to roast so I used 1/2 tsp cayenne paper in the onion-garlic mix instead. I also have no clue where to find epazote so I added a handful of cilantro. The soup was a wonderfully hearty dish that filled me up and provided me with tons of protein (from the tofu) and greens (from the kale). The cayenne gave it such a great kick on a cold winter's night. Really warms me up!!
Vegetarian Tortilla Soup
From EatingWell: March/April 2010
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
13 Reviews for Vegetarian Tortilla Soup
This made, by far, the best tortilla soup I've had. For reference, I used 4 chiles instead of 3 and did not really bother to remove the seeds (mine weren't very hot).
I didn't have any spinach on hand, so I used a mix of carrots, corn and peas. Most soups are versitile this way, and it would still be great with spinach.
Lastly, I didn't have any tofu, so I did add chicken instead. Again, it would be good either way.
This soup is really flexible, and especially satisfying with the cheese, avocado, and tortilla chip toppings. The broth would be great applied to other soups or to augment your current chili recipe, etc.
I love this soup. Since it came out in the April issue of the magazine I've made it at least half a dozen times and it is always delicious! I haven't made too many adjustments on the recipe but, depending on what I have at the time, I do switch out the vegetable broth with chicken broth. This soup is easy to make and always a huge hit!
I made this soup last night and it has great flavor but needed a little something. I did not have tofu or epazote so I added black beans, corn, carrots, and hot sauce (which gave it that extra little kick)! It was looking pretty thin so I omitted 2 cups of the water. I also added jalapeno cheese and light sour cream to my toppings. I would make this again but add more chiles the next time!!
I enjoyed this soup quite a lot. I made it to use some of the Swiss chard growing in my garden and was pleasantly surprised with the rich flavor provided by the pureed chili base. I used a combination of ancho, New Mexican, and guajillo chiles. I only had dried epazoate so used about 1 t. along with Mexican oregano. Then finished the soup off with some fresh cilantro and a squirt of lime. The tofu was very flavorful and meaty here. I even froze a bit and have since defrosted it to enjoy with no loss of flavor or texture to the soup or tofu.
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