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Bloody Mary Tortilla Soup

Bloody Mary Tortilla Soup

Why not transform your favorite cocktail into a healthy, plant-based soup? Easy, 30 minute soup recipe to spice up your weekly taco night.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow or spring onion, diced
  • 4 cloves garlic, minced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 small - medium poblano peppers, diced
  • 1 small jalopeno pepper, minced (optional)
  • 1 15 oz. can of diced tomatoes (or 2 cups chopped fresh)
  • 2 chipotle peppers in adobo sauce, chopped (add more if you skip the jalopeno pepper)
  • 1/2 cup golden or red split lentils, rinsed
  • 1 15 oz. can black beans, drained
  • 1 cup your favorite Bloody Mary cocktail mix*
  • 1 cup fresh cilantro, chopped
  • 2 cups vegetable broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp Aleppo pepper or chili powder
  • 1/4 cup Masa Harina

Method
 

  1. Heat 1 tbsp of vegetable broth or olive oil to the bottom of a large pot over medium heat. Add onions, celery, carrots, garlic, poblano and jalopeno peppers, cumin, Aleppo pepper or chili powder. Cook 8 minutes.
  2. Add chipotle peppers and tomatoes and stir.
  3. Add Bloody Mary cocktail mix, remaining vegetable broth, water. Bring to a low simmer.
  4. Add lentil and beans and simmer for at least 15 minutes.
  5. Gently sift in the masa harina while stirring pot to prevent clumping.
  6. Stir in fresh cilantro.
Topping Ideas
  1. Garnish with avocado, additional cilantro, tortilla chips, guacamole, vegan cheese.

Notes

  • I used Bloody Brilliant Cocktail Mix for this recipe.