📝 About This Recipe
This authentic Mexican classic celebrates the deep, complex flavors of roasted tomatoes and dried chilies without the need for dairy. By focusing on a rich, velvety broth thickened naturally with corn tortillas, we achieve a soul-warming consistency that honors tradition. It is a vibrant, smoky, and slightly spicy masterpiece that proves you don't need cheese or crema to enjoy a truly decadent bowl of soup.
🥗 Ingredients
The Flavor Base
- 1.5 pounds Roma tomatoes (halved)
- 1 medium White onion (peeled and quartered)
- 4 cloves Garlic (peeled)
- 3 pieces Guajillo chilies (stems and seeds removed)
- 1 piece Ancho chili (stems and seeds removed)
- 2 pieces Corn tortillas (stale or lightly toasted, torn into pieces)
The Pot
- 6 cups Vegetable or Chicken stock (high quality or homemade)
- 2 tablespoons Neutral oil (avocado or grapeseed oil)
- 1 sprig Epazote leaf (optional, for authentic herbal notes)
- to taste Kosher salt
The Garnishes
- 6 pieces Corn tortillas (cut into thin strips and fried until crisp)
- 2 pieces Hass Avocado (diced into large chunks)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3 pieces Radishes (thinly sliced)
- 2 pieces Lime (cut into wedges)
- 1 piece Pasilla chili (fried briefly and crumbled)
👨🍳 Instructions
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1
Preheat your broiler. Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Broil for 8-10 minutes until the vegetables are charred and softened.
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2
While the vegetables roast, heat a dry skillet over medium heat. Toast the dried Guajillo and Ancho chilies for 30-60 seconds per side until fragrant but not burnt.
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3
Place the toasted chilies in a small bowl of hot water and let them soak for 10 minutes to rehydrate.
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4
Transfer the charred tomatoes, onion, and garlic (including any juices) into a high-speed blender.
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5
Add the soaked chilies (discard the soaking water) and the 2 torn corn tortillas to the blender. The tortillas act as a natural dairy-free thickener.
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6
Add 1 cup of the stock to the blender and process until the mixture is completely smooth and velvety.
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7
Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Carefully pour in the blended puree—it should sizzle aggressively.
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8
Cook the puree, stirring constantly, for about 5-7 minutes. This 'sears' the sauce, deepening the color and concentrating the flavor.
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9
Stir in the remaining 5 cups of stock and the epazote sprig if using. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
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10
While the soup simmers, fry your tortilla strips in a separate pan with a little oil until golden brown and crisp. Drain on paper towels and season with salt.
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11
Remove the epazote sprig from the soup. Taste the broth and season generously with kosher salt.
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12
To serve, place a handful of crispy tortilla strips and several chunks of avocado in the bottom of each bowl.
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13
Ladle the hot, aromatic broth over the garnishes. The avocado will provide a creamy texture that replaces the need for cheese.
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14
Top with fresh cilantro, radish slices, and a sprinkle of crumbled fried pasilla chili. Serve immediately with plenty of lime wedges.
💡 Chef's Tips
For the best flavor, don't skip charring the vegetables; that smoky 'burnt' edge is the soul of the soup. If the broth feels too thick, whisk in a little extra stock until you reach your desired consistency. To keep the tortilla strips extra crunchy, only add them to the bowl seconds before serving. Using a high-powered blender is key to getting a silky texture without having to strain the broth. If you can't find epazote, substitute with a small handful of fresh cilantro stems simmered in the broth.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Serve alongside a fresh jicama and orange salad with lime and chili powder. Add grilled shrimp or shredded rotisserie chicken for an extra protein boost. Offer a side of warm corn tortillas for dipping into the flavorful broth. Finish the meal with a dairy-free coconut flan or fresh mango sorbet.