Creamy Pinto Bean and Tomato Soup

According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric soup that can be on the table in under 45 minutes. Fire-roasted tomatoes add a subtle smokiness and the lime juice stirred in at the end adds brightness. Finish the smooth, velvety soup with a garnish or two to add contrasting colors, flavors and textures; see below for suggestions.