when i was younger, my family would often to out to eat after church on sunday mornings. one of our favorite restaurants was perkins. my sister and i always got the buttermilk bear pancakes and we loved using boysenberry syrup. my mom usually ordered eggs benedict and would get a blueberry muffin (her favorite) with her meal. i can’t remember what my dad would order, but it was probably a pretty normal breakfast combo with eggs, bacon or sausage, and toast.
i don’t eat at perkins very often anymore, but brad and i still like to eat there once in a while. last time we stopped at perkins for lunch, brad ordered a chicken tortilla soup that we both really liked because it was so spicy.
i jotted down what i thought were the key ingredients to the soup and i decided to make it myself, but, i didn’t want to use tortillas. instead, i envisioned a spicy veggie-filled soup that reminded me of tortilla soup without the tortillas.
i’m pretty sure i succeeded.
spicy vegetable tortilla-less tortilla soup
Prep Time: 15 minutes
Cook Time: 60-90 minutes
Keywords: blender soup/stew vegan vegetarian beans
ingredients (serves 8)
for the soup
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 head cauliflower
- 2 cups great northern beans
- 7 jalapenos (with or without seeds – i used them)
- 2 cups black beans
- 2 cups sweet corn
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 1 tsp salt
- 1/2 tbsp garlic powder
- 1 tsp cumin
- sour cream or plain yogurt
- diced bell peppers
- tortilla chips
prep all veggies by washing and chopping them (cauliflower can be just broken into large pieces)
in large stock pot, cook onions and garlic in oil until slightly soft (~1 minute)
add vegetable broth, cauliflower, and great northern beans and simmer until cauliflower is soft (~30 minutes)
use an immersion blender to blend soup until completely smooth (can also transfer to regular blender for this step & return blended soup to pot)
add bell peppers, jalapenos, black beans, corn, and spices to the pot and simmer until bell peppers are soft (~30 minutes)
once peppers are soft, blend again, but leave the soup a bit chunky
add more spices to suite your taste preferences
garnish with sour cream or plain yogurt, bell peppers, and tortilla chips
to save time
add all vegetables and spices to the broth right away and skip the second blending step
this soup is vegan if you omit the sour cream garnish.
or, you could go the other direction and poach and shred some chicken to add to it (that’s what i did for brad).
i wanted to blend up the cauliflower and beans into a smooth base for the soup to mimic the creaminess that the tortillas usually add. then i wanted the rest of the vegetables to be identifiable, but not super chunky, which is why i blended it a little bit more a second time.
i’ve brought this soup to work for the past couple days to eat at lunch and i can’t get enough of it! the flavors definitely intensify as it sits in the refrigerator.
i am adding this soup to the regular rotation.
this weekend is my phd program’s recruitment weekend, so there are a bunch of prospective students visiting right now. i am hosting a couple of students for the day, so i’ll be walking them to their interviews with the professors all day today. i’m also hosting students for lunch and dinner today and lunch tomorrow. plus, tomorrow morning is a poster session for graduate students to present their research, so i’ll also be participating in that.
it’s going to be a busy couple of days!
what was your favorite breakfast as a child?
i really liked getting pancakes at perkins – they were shaped like a bear’s face with one big pancake for the face and two little ones for the ears, a dollop of butter for the nose, and mini chocolate chip eyes.
but most weekday mornings, i think we ate cereal. on weekends, when we didn’t go out to eat, we made bacon, eggs, and toast.