This Vegetarian Blender Tortilla Soup is delicious for any season, packed with healthy vegetables, and fun to serve for Cinco de Mayo!


The air is definitively warmer in Oregon, our flowers are bursting, and our outdoor entertaining area is ready for company! For us, there is nothing quite like al fresco entertaining.

Blender Tortilla Soup

It’s a seasonal favorite, relaxing with friends over good food, a little vino, having a great time. This week ahead is Cinco de Mayo, for which I’m sharing a delicious (and I mean DE-lic-ious) Vegetarian Blender Tortilla Soup recipe that I recently made for a few guests.

How to make blender soup

  1. Place the vegetable broth in a large blender (I use a Vitamix) and add tomatoes, carrots, celery, onion, garlic, red bell pepper, cabbage and salt and pepper. Secure the lid and blend on low, and then increase to high for about 4-5 minutes.
  2. Pour into a large pot and heat slowly, stirring. Add the can of black beans (option to drain, but not required), chilies, olives, and corn.
  3. Pour half the mixture back into the blender. Blend for 1 minute (there will be large chunks). Pour into a separate bowl. Mix the other half. Pour all back into the pot; stir and boil, turning down to a low simmer for 2 minutes.
  4. Taste to see if you need more seasoning. Serve with sour cream, chopped cilantro, broken chips, and diced tomatoes!

Can you put raw vegetables in a blender?

Yes! But it depends on your blender and the vegetable. High powered blenders can handle more raw vegetables, like potatoes, beets, and other hard veggies. If you don’t have a high powered blender, you must chop the veggies in smaller pieces before blending or you can cook them to make them softer.

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Your space

Hosting other people doesn’t have to be a big splash. For our family, we look at it as a celebration — a beautiful, way-of-life celebration of friendship and community. Just celebrate the day!

It may include family, friends, neighbors, or even a few “drop-ins.” It’s not about making things perfect. It’s about inviting others into your space and sharing what you’ve been given.

Throw in the beautiful spring weather with some healthy cooking – you’ve got a small party! :)

Vegetarian Blender Tortilla Soup

Today’s recipe is one that just happened, as I started tossing fresh veggies into my Vitamix blender. I started with a base organic vegetable broth, and then pureed it into an even richer vegetable base.

Then I added seasoning, which, by the way–I used a Mexican seasoning that my friend, Julie, at The Little Kitchen made me. Homemade! I love homemade gifts.

Cinco de Mayo

We set the pot of soup out on the back patio, with the extra condiments, and we all helped ourselves and sat around and enjoyed our soup.

Cinco de Mayo adds another idea for a Mexican al fresco meal, with good friends, great wine. As always, the connection that takes place amongst our guests is the BEST part.

What’s your favorite aspect of al fresco entertaining?

Blender Tortilla Soup
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Get the Recipe:

Blender Tortilla Soup

Blend all ingredients together; serve hot or cold. Want to extend the recipe? Add an extra can of black beans and corn (do not blend). Delicous!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6
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Ingredients
 

  • 1 quart vegetable broth
  • 2 to matoes, quartered
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1/2 cup onion, chopped
  • 2 cloves garlic
  • 1 red bell pepper, sliced
  • 1 wedge red cabbage, about 1/2 cup chopped
  • Salt and pepper to taste
  • 2 tsp. taco seasoning
  • 1 tsp. cumin
  • 1 15 oz. can Bush’s Black Bean
  • 1 7 oz. can diced green chilies
  • 1 6 oz. can large olives, drained
  • 1 cup corn
  • 2 to matoes, diced
  • 1 cup sour cream
  • 1/2 cup cilantro, chopped
  • Baked Blue Corn Tortillas

Instructions
 

  • Place the vegetable broth in a large blender (I use a Vitamix) and add tomatoes, carrots, celery, onion, garlic, red bell pepper, cabbage and salt and pepper. Secure the lid and blend on low, and then increase to high for about 4-5 minutes.
  • Pour into a large pot and heat slowly, stirring. Add the can of black beans (option to drain, but not required), chilies, olives, and corn. Mix thoroughly.
  • Pour half the mixture back into the blender. Blend for 1 minute (there will be large chunks). Pour into a separate bowl. Mix the other half. Pour all back into the pot; stir and boil, turning down to a low simmer for 2 minutes.
  • Taste to see if you need more seasoning. Serve with sour cream, chopped cilantro, broken chips, and diced tomatoes!

Notes

Originally posted APR 2014
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Originally posted APR 2014