There is absolutely nothing like fresh tomatoes from the garden, PERIOD. But I will tell you, in a pinch, these store bought tomatoes come in a very close second. They were sweet, tangy and juicy, all in one bite.
I like to get to the grocery store around 7:00 a.m. when all the fresh produce comes in. So.... I really don't LIKE to get there at 7:00 a.m. - often I don't have a choice. This early bird caught some really good tomatoes today. They were added in the fresh salsa that I included in this recipe.
When I saw the tomatoes I knew I had to make something fresh and something cooked. I crave toritilla soup - Spring, Summer, Winter and Fall - so, tortilla soup became my "cooked".
I hope you enjoy this really simple, really delicious treat.
Make sure you share a photo of your soup on our Instagram page #leighandollie.
Vegetarian Tortilla Soup
1 Cup Salsa
4 Cups Vegetable Broth
1 14.5 oz. Can Fire Roasted Garlic Tomatoes
1 15.25 oz Can Black Beans (do not rinse)
1 1/2 Cup Fresh or Frozen Corn (if frozen allow to thaw)
1/2 Small Seeded Jalepeño Finely Chopped (add more to taste)
2 Tablespoons Ground Cumin
2 Cups Sharp Cheddar
1 Cup Full Fat Coconut Milk
Salt and Pepper to taste
Place first seven ingredients in large pot and allow soup to come to a full boil. This will take approximately four - six minutes. Return heat to medium boil and cook for 25 minutes. Add cheddar and coconut milk to soup, stir, and cook on low heat for an additional five minutes.
Serve with cheddar, green onions, sour cream...whatever your heart desires.