I’ve got another delicious and easy recipe for you! This is one I made on AM Northwest yesterday, which is full of bold flavors and healthy too (hello January!). It’s also made in the blender using mostly pantry staples, so it’s perfect as a quick weeknight meal or if you want an easy meal for company.
The recipe was inspired by a couple of other soup recipes of mine. One is a burrito soup that I created for the January issue of VegNews. Definitely go check that one out of you haven’t yet! Think of all the cheesy, creamy, dreamy flavors of a burrito, but served in a bowl. It’s delicious! The other inspiration came from a tortilla soup that I’ve been making for a long time, but it takes much longer to cook. I wanted to share a soup recipe that you can throw everything together in the blender, and just heat and serve. But, it also needed to be full of fresh, bold flavors. And that is how this soup was born.
One of my tricks for making a creamy soup without cream or flour, is to thicken the soup by blending corn tortillas or beans into the soup. It gives the soup a nice creaminess, and also adds another dimension of flavor. You could use this same trick for thickening a pot of chili too. Plus, we should all be putting our blenders to work! They are much more than just a pretty counter decoration: )
If you don’t want to bother with the toppings, definitely make sure to stir a little salsa in (hot or mild), and a squeeze of fresh lime juice. It really makes this soup sing! You can also use regular tortilla chips or a baked variety.
Here’s the video link, so you can see the soup making in action. Depending on the size of your blender, you may only need to blend it in one or two batches. I used the lovely Vitamix S30 in the segment. It’s great for blending smaller recipes, or mincing garlic and onions, spices, and a zillion other things.
Also, something that I forgot to mention in the segment, did you see those adorable Vintage Charm bowls? I discovered them over the holidays (I may have even screamed a little in the kitchen store!). They are inspired by the old Pyrex bowls that I am always searching for in vintage stores. They are so cute, and a perfect way to add some vintage charm to your kitchen. Actually, don’t even get me started on my collection of bowls… One day I’ll have to post about my kitchen stuff: ) Here is a link to their website for more info. There’s lots of cute designs!
Oh, and if you haven’t tried Better Than Bouillon No Chicken Base, you’ve got to give it a try! I use it in most of my soups and chilies. It’s my little not so secret secret: ) This stuff is the bomb!
I’d love to hear if you make the soup! If you post a pic on Instagram, tag it with #julieskitchenette. I love to see what recipes you make!
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This blender soup couldn’t be easier and uses mostly pantry staples. It’s also gluten-free and vegan, and doesn’t have a drop of added oil. I love to serve it for quick weeknight dinners, and the recipe can even be doubled or tripled for a crowd. It’s also really healthy and low in fat.
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can organic diced tomatoes
- 2 cups water, divided
- ½ cup diced yellow onion
- 1/3 cup packed cilantro
- 3 large garlic cloves
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon Better Than Bouillon No Chicken Base
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- ¼ teaspoon ground chipotle, or to taste
- 2 corn tortillas, torn into pieces
- 1 1/2 cups frozen sweet corn, unthawed
- Crushed tortilla chips
- Chopped cilantro
- Salsa fresca
- Diced jalapeño
- Fresh lime wedges
- In a high-speed blender, add the beans and tomatoes and blend until very smooth. Pour them into a large pot. In the blender jar, add 1/2 cup water, onion, cilantro, garlic, and nutritional yeast flakes. Blend until almost smooth. Pour into the pot. Add another 1/2 cup water into the blender jar along with the corn tortillas, nutritional yeast flakes, bouillon, cumin, paprika, granulated garlic, salt, and chipotle. Blend until ultra smooth, and add to the pot. Add the remaining 1/2 cup water to the pot, stirring well. Stir in the frozen corn and the remaining 1/2 cup water.
- Over medium high heat, cook the soup, stirring occasionally, for about 10 minutes or until the soup is thickened and steaming hot. Adjust seasonings to taste.
- Ladle the soup into bowls. Garnish each bowl with a spoonful of salsa, crushed chips, and cilantro. Sprinkle jalapeño over each bowl for extra heat, and a squeeze of lime for an extra zing.
- Copyright © 2016 Julie Hasson
- Gluten-Free + Vegan