Spicy Roasted Vegetable Soup with Toasted Tortillas

Spicy Roasted Vegetable Soup with Toasted Tortillas
Photo by Brian Leatart

Ingredients

  • 2 pounds large plum tomatoes
  • Lime wedges
  • 1/3 cup fresh cilantro
  • 1 1 1/2-pound butternut squash
  • 2 teaspoons canned chipotle chilies
  • ¾ pound red-skinned potatoes
  • 5 1/2-inch corn tortillas
  • + 14 more ingredients
    • 4 large garlic cloves
    • 2 5 1/2-inch corn tortillas
    • 1 teaspoon ground cumin
    • 1 15- to 16-ounce can garbanzo beans (chickpeas)
    • 1 cup corn kernels or frozen
    • ¼ pound green beans
    • 2 medium onions (about 14 ounces)
    • 3 tablespoons olive oil
    • 5 cups water
    • 1 large jalapeño chili
    • 6 whole black peppercorns
    • 1 teaspoon salt
    • 1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
    • 1 ¼ teaspoons dried oregano

Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. B...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network