Creamy Pinto Bean and Tomato Soup

Ingredients

½ medium white OR yellow onion, halved

3 medium garlic cloves, smashed and peeled

14½-ounce can diced fire-roasted tomatoes

1 tablespoon chili powder

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

Two 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

Directions

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.

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.

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.

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

Notes

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.