Vegan Creamless "Creamy" Corn Tortilla Soup

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Enlightening Entrees!

1 large onion
2 celery stalks
11 oz corn (fresh/frozen is great, but feel free to use vacuum packed sweet corn)
¼ cup chopped fresh parsley
2 clove of garlic
2 cups roasted grape or cherry tomatoes
1 seeded and roasted jalapeno pepper
1 28 oz can of stewed tomatoes
1 tsp ground cumin
3 tbsp lime juice
12 oz tortilla chips
32 oz. of stock (chicken or veggie)
5 TBS Olive Oil
Salt and Pepper to taste (can add cayenne or Cajun seasoning for a bigger kick)
1 14 oz. brick of soft silken tofu

Halve and seed the Jalapeno Pepper. On a sheet pan, spread cherry tomatoes and drizzle with olive oil. Season with salt and pepper and with the jalapeno, roast in the oven at 350 for 15 minutes, until tomatoes have caramelized. Remove and set aside.

Dice onion and celery and sauté in pot with olive oil. Season with salt and pepper. Once onions are translucent, dice garlic and add along with parsley, corn and tofu. The tofu provides incredible protein and once the soup is blended, it’s undetectable - so it’s a great (and sneaky) way to make sure children get the proper protein in their diet. It also serves to “cream” the soup without adding cream and is a thickening agent – yielding a heartier final product.

Sauté mixture for a minute and then add stewed and roasted tomatoes, diced jalapeno, cumin and lime juice. Stir to incorporate and then add stock. Once the soup is brought to a boil, lower heat and simmer for 30 minutes. Mix in half of the tortilla chips and then using a blender, blend the soup. I alternate between my stand blender, which yields a smooth product, or my stick blender which gives a more rustic texture – both work! If using a stand blender, pulse the soup before putting it on any of the settings or else the soup will fly out of the top – Also, using a side towel, be sure to hold the top down to eliminate any flying hot soup!

Transfer back to the pot, check for seasoning and then serve topped off with the rest of the chips and some tomato salsa/smashed avocado as a garnish.  ENJOY!