Creamy Corn Tortilla Soup

At a certain restaurant, whose identity I shall not name, they serve a Tortilla Soup that is so fantastic, I knew I'd have to make a vegan version (it is vegetarian, but they use cream).  I've been so excited to try this, and now I'm triply excited because it takes less than half an hour, and I can have all the ingredients on hand! (If I have canned tomatillos and frozen bell peppers...) So awesome.

Here's the recipe:

Ingredients:
2 - 3 tbsp chipotle sauce (look in the mexican food section)
1 12 oz package soft silken tofu
1 tbsp canola oil
1/4 medium sized red bell pepper, diced
1/2 tsp cumin seed
2 medium tomatillos, diced
1 15 oz. can diced tomatoes with green chiles (or just diced tomatoes if you don't like it so spicy)
3 15 oz. cans whole kernel corn
1/2 tsp oregano
1 tsp salt

Directions:

Combine silken tofu and chipotle sauce in a blender and blend until smooth.  Set aside. (If you can't find chipotle sauce, use tomato puree and about a tsp of chipotle powder, or very finely chopped chipotle peppers - which are dry roasted jalapenos! Oh, and the silken tofu is probably with the asian foods, or on the baking aisle with the soymilk)
Heat oil in a medium sized pan on medium heat.  Add bell peppers and saute just until they begin to brown, 3 - 5 min, then add cumin seed and saute another minute.  Add tomatillos and saute for another minute longer. Add the rest of the ingredients, and the tofu mixture from the blender, and cook until heated through.  Spoon about half of the soup back into the blender, cream it in the blender, then add back to the pot.  Or, use an immersion blender to cream it as much as desired. (Thanks Aunt Claudia for that immersion blender, the best present ever!)
Serve hot and top with crushed tortilla chips.  That's it!!

Now, a note about spiciness.  All of my family, except for me, is pretty sensitive to spicy foods. (To me, the spicier the better!) and this soup was too spicy for them.  My husband said it was "eatable" and he really enjoyed the flavor, but almost too spicy that he couldn't eat it.  SO, if you don't enjoy spiciness I'd suggest just using diced tomatoes, not with green chiles, and maybe only using 2 tbsp of chipotle sauce, or maybe just to taste. 

As always, I hope you enjoy this one and please let me know how it turns out!

 

(Served here with Enchilada Muffins - recipe for the book!)

Roasted Butternut Squash Soup

This was a nice, creamy vegetable soup. My big one loved it, and she hates butternut squash! (well, she did) :)

Ingredients:
4 - 6 cups of water
5 medium, diced russet potatoes (or yukon gold)
1 medium butternut squash
2 cups chopped broccoli
2 cups chopped spinach
1 stalk celery, diced
2 tbsp olive oil
1/2 tsp tarragon
1 tsp basil
1 tbsp salt
1 tbsp nutritional yeast
pepper to taste

optional: add 1 pkg soft silken tofu and 1/4 cup plain soymilk for extra creaminess (adjust salt as needed if you do this)

Directions:
Heat oven to 400f. Cut the butternut squash in half lengthwise, scoop out the seeds and stringy stuff and place face-down on a lightly oiled cookie sheet. Place in oven and bake for about 45 min, or until flesh can be easily pierced with a fork.

Meanwhile, bring the water to a boil. Make sure to use as much water as you will need (and no extra) because you'll be using all the water for the soup.  You can always add more later if you need more.
Dice the potatoes (I like to leave them peeled) and add to boiling water. Cook for about 10 minutes, then add broccoli and the rest of the ingredients. Cook for about 30 minutes or until broccoli and potatoes are very soft.

When butternut squash is done, use a spoon to scoop out the flesh and add it to the soup.  Use an immersion blender (or a regular blender will work just fine) to puree the soup to desired consistency.

Walah! You're ready to serve in a nice big bowl, perhaps with some other roasted veggies or fresh bread or baked tofu... the possibilities are endless! Enjoy!

And as always, please let me know how it turns out!