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Creamy Pinto Bean and Tomato Soup

Creamy Pinto Bean and Tomato Soup

By Rose HattabaughNovember 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

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.

Ingredients
  • ½

    medium white OR yellow onion, halved

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    14½-ounce can diced fire-roasted tomatoes

  • 1

    tablespoon chili powder

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 2

    15½-ounce cans pinto beans, rinsed and drained

  • 2

    cups low-sodium chicken broth OR vegetable broth

  • 1

    teaspoon dried oregano, preferably Mexican oregano

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • Optional garnish: Diced avocado OR chopped fresh cilantro OR sour cream (or Mexican crema) OR crumbled queso fresco OR crumbled tortilla chips OR a combination

Step 1

In a blender, combine the onion, garlic, tomatoes with juices, chili powder and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed.

Step 2

In a large saucepan over medium, heat the oil and the tomato puree until it comes to a simmer; reserve the blender jar. Cook, stirring occasionally and reducing the heat if the mixture begins to spatter, until slightly thickened, 4 to 5 minutes. Meanwhile, add the beans and broth to the blender and blend until smooth, 1 minute.

Step 3

Add the bean puree to the pan along with the oregano. Bring to a simmer over medium and cook, stirring occasionally, until the soup is lightly thickened, 5 to 6 minutes.

Step 4

Off heat, stir in the lime juice. Taste and season with salt and pepper. Serve with lime wedges.

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