Smoky Tortilla Soup From Sprouted Kitchen’s Bowl + Spoon

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It’s getting to be that time of year where all the produce is so fresh and abundant but it’s also so nice out that it feels like a crime to spend all day in my kitchen. We’ve been spending a lot of time going to the lake, lazily walking downtown for dinner, and staying out late to dance at the bars with our friends. All of these things are exactly what we needed after a long and dormant winter inside so it’s most certainly a breath of fresh air but not good for my work ethic. To be honest, cooking hasn’t been at the top of my mind at all these past few weeks and I’ve just felt kind of blocked on ideas when I try to drag myself into the kitchen. Luckily for me, there have been so many amazing cookbooks that came out this spring to keep me inspired that I’ve just been working my way through them instead of recipe developing a whole lot of new ones.

Today’s recipe comes from The Sprouted Kitchen’s newest cookbook, Bowl + Spoon. The book is absolutely stunning (no surprise there if you already follow their blog) and filled with loads of healthy but creative ‘bowl’ recipes. The recipes are simple enough for a week night meal but unique enough that you want to try them all. I’ve already begun eyeing the barbecue tempeh and herbed falefel bowl for easy dinner and lunch this week. I love how they have managed to develop their own style (in the intro Sara writes ‘I’m mediocre at cooking meat. I am too unconventional for perfect baking and err on the side of health nut for classical dishes. What I do well is what I care most about, which is produce”); reading that sparked my interest and made me wonder what I excel at – where my cooking style falls and if I’ll ever be developed enough to create a style unique to me.


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I ended up swapping out the dried ancho chiles in the original recipe with jalapenos from my garden since that is what I had on hand. To be honest, I’m a pretty big wimp when it comes to spicy foods so the recipe I outlined below is pretty mild – you can, of course, add more heat with more jalapenos or chipotle chiles. I really love the addition of cornmeal in this recipe to give the soup an extra filling element that often times pureed soups lack in.

Smoky Tortilla Soup recipe below:

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Smoky Tortilla Soup From Sprouted Kitchen's Bowl + Spoon
This Smoky Tortilla Soup is rich and full of bold flavors like fresh tomoatoes, chipotle peppers, and a hearty helping of garlic. / Very Slightly Adapted from Sprouted Kitchen’s Bowl + Spoon cookbook
Course: Soup
Cuisine: Vegetarian
Author: Shelly Westerhausen
  • 1 Tablespoon olive oil
  • 1 jalapeno pepper , diced small
  • 1 yellow onion , coarsely chopped
  • 4 garlic cloves , chopped
  • 2 pounds of tomatoes
  • 1 chipotle chili in adobe sauce
  • 4 cups vegetable stocks
  • 2 Tablespoons unsalted butter
  • 4 Tablespoons coarse cornmeal
  • 2 cups cooked pinto beans
  • Garnish options: cilantro , avocado, tortilla chips, sour cream (omit for vegan)
  1. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, dash of salt, and jalepeno pepper and saute for five minutes or until softened. Next, core and half the tomatoes and then add to the saucepan along with the chipotle and vegetable stock. Bring to a simmer and let simmer for thirty minutes or until everything is softened.
  2. Puree using an immersion blender and then return back to medium heat over the stove. Add in the butter and cornmeal and and stir until butter is melted. Add in the beans and simmer for another 5 to 8 minutes or until the cornmeal has softened. Season with salt and pepper.
  3. Enjoy warm with cilantro, avocado, sour cream, and tortilla chips.


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*DISCLAIMER: I received this book from Blogging for Books in exchange for an honest review.




  • Kathryn
    June 15, 2015

    I’ve made this soup a couple of times and it’s one of my favourite recipes from Sara’s book – I know it’s a recipe that I’m going to turn to time and time again and I absolutely agree with everything you’ve said about Bowl + Spoon. Your photographs of this soup are so beautiful too.

  • Warm Vanilla Sugar
    June 15, 2015

    This looks awesome. Bright, colourful and easy!

  • Maria | Pink Patisserie
    June 15, 2015

    I picked up their book this spring too and hope to get dug in this summer.. Love what you say about what’s your style and what you’re good at. Good food for thought. 🙂 And of course, what a gorgeous soup!

  • sara forte
    June 17, 2015

    So glad I stumbled on your site. It is gorgeous! Your photos are so light and lovely. I really appreciate the kind words and your take on the soup. Looks like a perfect meal. Take good care!

  • Jessie Snyder | Faring Well
    June 17, 2015

    I just love this book, but haven’t tried this soup yet! Your dreamy photos have me thinking I should soon, though. I love how you guys have lake days, growing up on the west coast we had pool days or ocean days. Now being in Colorado I think I need to go find some lakes!

  • aspoonfulofnature
    June 18, 2015

    looks so delicious!! and your photography is amazing 🙂

  • Leslie
    June 19, 2015

    This looks and sounds fantastic! If I were to replace the fresh tomatoes with tetra-packed crushed or diced tomatoes, how much should I use?

    • Shellywest
      July 1, 2015

      Good question. I haven’t tried it so I can’t say for sure but I would start with 1 14 ounce can of tomatoes and then add more after tasting.

  • Alanna Taylor-Tobin
    June 19, 2015

    These photos are exquisite, every single one. I love tortilla soup and I can’t wait to try this one – perfection!

    • Shellywest
      Alanna Taylor-Tobin
      July 1, 2015

      Thanks, Alanna! That means a lot coming from an amazing photographer like you!

  • olive
    June 22, 2015

    Hi there- Looks fab! Just wondering where the beans go? I am missing that step I think? Do they get cooked and then pureed with the rest? Thanks so much! Wonderful site!

    • Shellywest
      July 1, 2015

      I’ve updated the recipe to more clearly mark where the beans are added. Sorry for the confusion and thanks for letting me know!

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  • onepennyred
    November 16, 2015

    When do you add the cornmeal?

    • Shellywest
      January 29, 2017

      Right after you blend the soup. I’ve added it to the recipe now – thanks for catching!

  • Cathy
    January 10, 2017

    I don’t see where you add the cornmeal. Do you add it when you add the butter?

    • Shellywest
      January 29, 2017

      Right after you blend the soup. I’ve added it to the recipe now – thanks for catching!

  • Johnny Akers
    January 27, 2017

    When do you add the cornmeal?

  • Molly
    February 12, 2017

    Great site 🙂 Any specific kind of tomatoes that work best for this recipe?

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