Creamy Tortilla Soup Recipe

Roast tomatoes and aromatics

Preheat oven to 425°F (220°C). Halve the roma tomatoes and place cut-side up on a rimmed baking sheet. Peel and halve the onion, toss onion halves and whole garlic cloves with 1 tablespoon vegetable oil and spread on the sheet with tomatoes. Roast 20–25 minutes until edges are charred and tomatoes have softened.

Sauté spices

In a large Dutch oven or heavy pot, heat remaining 1 tablespoon vegetable oil over medium heat. Add the roasted onion (roughly chopped) and cook 3–4 minutes until softened. Stir in ground cumin and chopped chipotle; cook 30 seconds until fragrant.

Simmer soup

Add the roasted tomatoes and garlic to the pot along with canned fire-roasted diced tomatoes (with juices) and 4 cups stock. Bring to a simmer, then reduce heat and simmer gently 12–15 minutes to meld flavors. Season with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adjusting to taste.

Blend until smooth

Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until smooth. Return to pot, stir in 1/2 cup heavy cream and 1 tablespoon lime juice. Warm over low heat without boiling, taste and adjust seasoning.

While soup simmers, make the crema. In a small blender or food processor combine 1/2 cup sour cream, 1/2 cup packed cilantro leaves, 1 tablespoon lime juice, 1/2 garlic clove, 2 teaspoons water, and 1/4 teaspoon salt. Blend until smooth and pourable, adding up to 1 additional teaspoon water if needed. Taste and adjust lime or salt.

Make tortilla chips

Cut each corn tortilla into 6–8 wedges. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Fry tortilla wedges in batches 1–2 minutes per side until crisp and golden; drain on paper towels and lightly salt. Alternatively, bake at 400°F (200°C) for 8–10 minutes tossed with a little oil.

Assemble and serve

Divide the hot soup among 4 bowls (about 1 1/4 cups each). Drizzle 1–2 tablespoons cilantro crema over each bowl. Top with a handful of tortilla chips, a sprinkle of shredded cheese (about 2 tablespoons per bowl), diced avocado, and a few cilantro leaves. Serve with lime wedges to squeeze over the soup.