I’m convinced that tortilla soup is good any time of year. And to me, it’s perfect during this season where the sunshine is warm and the shade is cool. The days aren’t summer long but they’re not as short as they will be either. This soup is loaded with flavor. If you have people sensitive to spice in your life, then by all means omit the red pepper flakes and paprika. You can make this hearty tomato broth recipe: https://heyashfoster.com/hearty-tomato-broth/. Or, you can substitute with any store-bought veggie broth but you’ll probably need to add a can of diced tomatoes as well to give it that tomato umami flavor that we’re looking for.
Here’s a link to the cashew cream recipe: https://heyashfoster.com/cashew-cream/. Hope you guys enjoy!
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Yield: 12 servings
Ingredients
- 12 cups tomato broth (see description above)
- 4 cups diced onion
- 4 cups diced tomato
- 4 cups cauliflower florets
- 2 cups diced carrot
- 2 cups diced zucchini
- 3 tablespoons tomato paste
- 2 teaspoons each of garlic powder, onion powder, chili powder
- 1 teaspoon each of paprika, cumin, red pepper
- 1/2 teaspoon fennel seeds
- 2 teaspoons Himalayan salt
- Optional Toppings
- 4 limes
- 1/2 cup cilantro leaves
- 1/2 cup cashew cream (see description above)
- 1 jalapeño, sliced
- cayenne
Instructions
- Add all of the ingredients except the toppings to a large pot and bring everything to a boil, then reduce to a low simmer for 30 minutes until the vegetables are tender and cooked through.
- Serve topped generously with cilantro, cashew cream, lime juice, jalapeño, and cayenne if desired!
