Fire Roasted Enchilada Soup
Jan
24
24
This is the perfect soup if you want something super clean but with a ton of flavor. It’s completely plant based and is full of fire roasted veggies. I pureed the roasted peppers to give it texture and added roasted corn at the end. Top it w avocados or our Avocado Crema, and I promise you will be happy!
Fire Roasted Enchilada Soup
Spicy plant based soup filled with fire roasted peppers and grilled corn.
Ingredients
- 1 Red Bell Pepper
- 2 Poblano Peppers
- 1 Jalapeno Pepper
- 1 Large White Onion diced
- 7 Cloves of Garlic
- 1 Lime
- 3 tbsp Olive Oil
- 1 28 oz Can Crushed Tomatoes
- 7 oz Red Enchilada Sauce 1/2 can
- 3 Chilpotle Peppers in Adobo Sauce
- 2 ears Fresh Corn
- 48 oz Vegetable Broth
- 1-1.5 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cumin
- 1/4 tsp Coriander
- 1 Avocado topping
- 1/4 cup Cilantro topping
Instructions
- Remove the stems and seeds from the red pepper, poblanos and jalapeno.
- On a grill pan or in the oven at 425, roast the red pepper, poblanos, jalapeno, corn and 3 whole cloves garlic (save the remaining garlic for the soup base) until they start to have black marks and are tender.
- While the peppers and corn roast, heat the olive oil in a large Dutch oven.
- Add the diced onion and cook for about 3-5mins.
- Dice the remaining cloves of garlic and add to the onions. Cook about 3 mins making sure to stir to avoid burning.
- Add the veggie broth, lime juice, 1/2 tsp salt and pepper and bring to a low simmer.
- When the peppers are tender and have grill marks, add all peppers and roasted garlic to a food processor. Set the corn aside.
- Add the crushed tomatoes, enchilada sauce and chilpotle peppers to the pepper mix and blend until smooth.
- Season the pureed mixture with the remaining salt, pepper, cumin and coriander.
- Add the roasted pepper puree to the veggie stock and continue to simmer on low for about 20 mins. Check for seasoning and add more salt if needed.
- Remove the roasted corn from the cob and add to the soup about 5 mins before serving.
- To serve, top with sliced avocados or Avocado Crema and chopped cilantro.
Notes
Add organic rotisserie chicken and use chicken stock instead of veggie stock to make this the perfect Chicken Enchilada Soup.
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