The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.



Heat oil in a heavy stockpot over medium heat. Add onions, peppers, and garlic and saute for 5 min. Stir in tamari and spices and cook for another 2 min. Add remaining ingredients and bring to a boil. Lower heat, cover, and simmer for 15 min. Use an immersion blender or food processor to puree soup until smooth and serve warm.

Serving Suggestions

Serve with tortilla strips, cubed avocado pieces and sour cream.


6 to 8 servings

Thanks To

Alix Moren

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Savory Spice Shop Ingredients
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
Chile Powder, Hatch Green 1 oz bag $3.25
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Sea Salt, Mayan 2 oz bag $2.35
Oregano, Mexican 1/2 oz bag $1.60
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Hickory Smoke Flavoring 0 floz bottle $4.45
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Customer Reviews ( Add a Review )

5 stars 2/17/16 pahoehoe32
Good stuff. The spices are well balanced and the soup is very satisfying. It's like a Southwest version of cream of tomato. Perfect with a grilled cheese sandwich. Blending the tortillas is a very tasty twist. Everyone should own an immersion blender. (If the house catches on fire I'm grabbing mine on the way out.)