Tortilla soup - The Hearty Vegetable

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Serves 4

The base for this soup is my pasilla negro chile sauce. I like to make a big batch of the sauce and freeze some for use in other recipes.

To freeze the chile sauce, allow sauce to cool, then store in an airtight container in the freezer for up to 3 months.

You can opt to use a combination of dried pasilla negro and ancho chile peppers if desired.


• 2 oz. dried pasilla negro chile peppers (8-10 peppers), stems and seeds removed.

• 28 oz. can diced tomatoes

• 1 yellow onion, chopped

• 2 cloves garlic, sliced

• 2 cups best vegetarian broth, such as Better Than Bullion

• 3 Tbs olive oil

• Salt

• Water

• Toppings such as crushed tortilla chips, sliced green onion, sliced avocado, sour cream, cheese, cilantro


• Toast chile peppers on a dry skillet over medium high until they soften slightly, about 30 seconds per side.

• Meanwhile, heat 1 ½ Tbs olive oil in a large pot over medium. Add onions, garlic, and pinch of salt. Soften but do not brown, stirring frequently, about 3 minutes.

• Add diced tomatoes, chile peppers, and enough water to cover. Bring to a boil, then reduce heat and simmer until peppers are plump, about 15 minutes.

• Working in batches, blend chile pepper mixture in blender until smooth.

• In a clean pot, heat remaining 1 ½ Tbs olive oil over medium heat.

• Pour chile pepper mixture into the pot. Reduce heat to low and simmer 10 minutes.

• Reserve half the mixture for another use.

• Add broth to pot. Stir to combine. Simmer for 5 minutes more.

• Add salt to taste.

• Serve with toppings of your choice.