Ingredients
- 3 plum tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 small chipotle in adobo
- oil for frying
- 2 cups pinto beans, cooked
- 2 cups stock (chicken or vegetable)
- 1/4 teaspoon Mexican oregano
- 1/2 teaspoon salt
- freshly cracked black pepper
- Crema (or heavy cream, or sour cream)
- finely diced cilantro stems (optional)
- lime juice (or hot sauce)
Instructions
- Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
- Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
- Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
- Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)
- Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/4 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
- Take a final taste for seasoning. (I added another pinch of salt to this batch.)
- Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
Notes
Tips for the Best Sopa Tarasca
Use cooked pinto beans: Canned beans are a convenient option. Drain and rinse them before blending.
Roast the tomatoes: Roasting the plum tomatoes concentrates their flavor and adds depth to the soup.
Adjust the chipotle: Start with a small amount of chipotle in adobo, then increase the heat if desired.
Blend until smooth: Pureeing the beans with broth gives the soup its naturally creamy texture.
Choose your stock: Chicken stock adds savory flavor, while vegetable stock is an option for a meat-free version.
Simmer gently: Stir occasionally while the soup heats to prevent the thick bean mixture from sticking to the bottom of the pan.
Adjust the consistency: Add a little more broth or water if the soup becomes too thick.
Finish with toppings: Mexican crema, cilantro, lime juice, or hot sauce can add flavor and contrast.
Store leftovers: Refrigerate promptly in an airtight container for 3–4 days. The soup may thicken during storage; thin it with water or stock when reheating.
- Prep Time: :20
- Cook Time: :25
- Category: Soup
- Method: Oven / Stovetop
- Cuisine: Mexican