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Creamy Pinto Bean and Tomato Soup
According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric soup that can be on the table in under 45 minutes. Fire-roasted tomatoes add a subtle smokiness and the lime juice stirred in at the end adds brightness. Finish the smooth, velvety soup with a garnish or two to add contrasting colors, flavors and textures; see below for suggestions.
4 to 6
Servings
35 minutes
Ingredients
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½
medium white OR yellow onion, halved
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3
medium garlic cloves, smashed and peeled
Directions
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01In a blender, combine the onion, garlic, tomatoes with juices, chili powder and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed.
Pardon the interruption
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February 26, 2024
Quick, but mid on flavor
This recipe is a little too simple and basic? Came together quick, but lacked on flavor. Even more chili pepper and toppings really didn’t bring this up. Maybe be a little heavier on the seasoning, or maybe try something else.
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