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Tortilla Soup

This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage.
Tortilla Soup

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegan , Vegetarian

Yield:

4 servings (1 ⅘ l)

Total Time:

20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.8 l)

Total Time:

22 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 servings (900 ml)

Total Time:

22 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • Soup Base:
  • 4 cups (960 ml) vegetable broth [or chicken broth]
  • 2 medium (120 g) roma tomatoes
  • 1 large (80 g) carrot
  • 2 (100 g) celery stalks
  • ½ small (30 g) onion, peeled
  • 2 small garlic cloves
  • 2 slices (60 g) yellow squash, about 1/2" thick from whole squash
  • ½ (60 g) red bell pepper, seeded
  • ½ cup (40 g) green cabbage
  • 4 small (40 g) white button mushrooms, cleaned
  • 2 teaspoons taco seasoning
  • ½ teaspoon ground cumin
  • Optional Add-ins:
  • 1 (160 g) boneless skinless chicken breast, cooked, cubed
  • 1 small (30 g) jalapeño, seeded, halved
  • 6 green olives, pitted
  • ¼ cup (50 g) corn kernels
  • 1 cup (40 g) tortilla chips
  • ½ cup (70 g) cheddar cheese, cubed

Directions

  1. Place all ingredients into the Vitamix container in the order listed, except for optional add-ins. Secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. If adding optional ingredients, reduce speed to Variable 3 and remove the lid plug. Add ingredients through the lid plug opening.
  4. Secure the lid plug. Blend for an additional 10 seconds. Taste soup and add extra spices or seasonings to suit your taste.

Chef's Notes

Some good ingredients to top this soup with include black beans, fresh avocado, a squeeze of lime juice, raw spinach, or sliced peppers. If your container is too full to fit add-ins, portion some soup out before pulsing in the additional ingredients.

Ingredients

  • 4 cups (960 ml) vegetable broth, or chicken broth
  • 2 medium (120 g) roma tomatoes, halved
  • 1 large (80 g) carrot, halved
  • 2 (100 g) celery stalks, halved
  • ½ small (30 g) onion, peeled
  • 2 small garlic cloves, peeled
  • 2 slices (60 g) yellow squash, about ½" thick from whole squash
  • ½ (60 g) red bell pepper, seeded
  • ½ cup (40 g) green cabbage
  • 4 small (40 g) white button mushrooms, Cleaned
  • 2 teaspoons taco seasoning
  • ½ teaspoon ground cumin

Directions

  1. Place all ingredients into the Vitamix container in the order listed, except for optional add-ins (salt and pepper). Secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
  4. If adding optional ingredients, reduce speed to Variable 3 and remove the lid plug. Add ingredients through the lid plug opening.
  5. Secure the lid plug. Blend for an additional 10 seconds. Taste soup and add extra spices or seasonings to suit your taste.

Chef's Notes

Some good ingredients to top this soup with include black beans, fresh avocado, a squeeze of lime juice, raw spinach, or sliced peppers. If your container is too full to fit add-ins, portion some soup out before pulsing in the additional ingredients.

Ingredients

  • Soup Base:
  • 2 cups (480 ml) vegetable broth [or chicken broth]
  • 1 roma tomato
  • 1 small (40 g) carrot
  • 1 (50 g) celery stalk
  • ¼ small (15 g) onion, peeled
  • 1 garlic clove
  • 1 slice (30 g) yellow squash, about 1" thick from whole squash
  • ¼ (30 g) red bell pepper, seeded
  • ¼ cup (22 g) green cabbage, chopped
  • 2 small (20 g) white button mushrooms, cleaned
  • 1 teaspoon taco seasoning
  • ¼ teaspoon ground cumin
  • Optional Add-ins:
  • ½ (80 g) boneless skinless chicken breast, cooked, cubed
  • ½ small (15 g) jalapeño, seeded
  • 3 green olives, pitted
  • 2 Tablespoons (25 g) corn kernels
  • ½ cup (20 g) tortilla chips
  • ¼ cup (35 g) cheddar cheese, cubed

Directions

  1. Place all ingredients into the Vitamix container in the order listed, except for optional add-ins. Secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. If adding optional ingredients, reduce speed to Variable 3 and remove the lid plug. Add ingredients through the lid plug opening.
  4. Secure the lid plug. Blend for an additional 10 seconds. Taste soup and add extra spices or seasonings to suit your taste.

Chef's Notes

Some good ingredients to top this soup with include black beans, fresh avocado, a squeeze of lime juice, raw spinach, or sliced peppers.